This glaze is especially popular during the height of strawberry season. This recipe always finds its way to my Easter and Mother's Day brunches. I love to make this in large batches and can it for use during the winter months.
- 2 pints sugar
- 1 pint water
- 1 pint strawberries, cleaned and pared
In a 3-quart cast iron sauce pan, bring the sugar and water to a boil. Sugar and water will form a simple syrup. Mixture will thicken slightly. Add strawberries and simmer for 15-20 minutes, then strain.