Strawberries have more vitamin C per serving than oranges or grapefruit. Serve on hearty, whole-grain toast.

Maggie Ruggiero

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John Kernick; Stylist: Alistar Turnbull/Pat Bates and Associates

Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Yield:
Makes 14 servings (serving size: 2 tablespoons spread)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle strawberries with 1/2 cup sugar in a heatproof bowl; set aside.

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  • Place zest in a medium saucepan, cover with cold water, and bring to a boil. Strain and discard water; set zest aside. Bring 1/2 cup water and remaining sugar to a simmer in saucepan. Add zest, and simmer until mixture is syrupy (about 20 minutes).

  • Strain zest and reserve, pouring remaining syrup over strawberries. Coarsely mash berries, and return to saucepan. Simmer, skimming foam and stirring occasionally, until mixture is darker in color and slightly thickened (about 45 minutes). Stir in zest; cool. Add lemon juice to taste. Store in a covered container; refrigerate up to 10 days.

Nutrition Facts

66 calories; fat 0g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 0g; carbohydrates 17g; fiber 1g; cholesterol 0mg; iron 0mg; sodium 0mg; calcium 5mg.
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