Prep time: 15 minutes Cook: 60 minutes
Total time: 1 hour and 15 minutes
Makes: 14 servingsIngredients:
1 pound strawberries, hulled and quartered
1 cup sugar, divided
1/2 cup water
3 (1 inch) julienne-cut strips of lemon zest
1 teaspoon lemon juiceInstructions:
1. Sprinkle strawberries with 1/2 cup sugar in a heatproof bowl; set aside.
2. 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).
3. 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.Serving size: 2 tablespoons spread Calories 66; Fat 0g; (sat 0g, mono 0g, poly 0g); Cholesterol 0 mg; Protein 0g; Carbohydrate 17g; Sugars 16g; Fiber 1g; Iron 0mg; Sodium 0mg; Calcium 5mg