1/4 cup packed brown sugar (or to taste)1 1/2 teaspoons cornstarch
4 cups (about 1 pound) strawberries, hulled and pureed
1/4 cup lightly packed basil leaves
2 teaspoons strawberry balsamic vinegar (regular balsamic also works well)
- Combine sugar and cornstarch in a medium saucepan. Add strawberries, basil, and vinegar. Heat over medium heat, stirring frequently, until thick and bubbly; continue to cook for an additional 2 minutes, stirring constantly.
- Remove from heat and let cool to room temperature, about 30 minutes. Remove basil and serve.
Yield: about 1 1/2 cups
Serving Size: about 1/4 cup