I first made these strawberry conserves for a class I taught on making breakfast. We made popovers that I topped with these conserves as well as scones, hoecakes, French toast, and cinnamon buns. The conserves would be equally good on either the hoecakes, French toast, or biscuits. They require a bit of advance planning (you should begin the day before) but almost no effort whatsoever. The Cointreau provides a lovely orange flavor and you can substitute Grand Marnier or even Triple Sec. (Larger image.) Makes 1 pint.
Prep Time: 24 hours
Cook Time: 30 minutes
Total Time: 24 hours, 30 minutes
Ingredients:
- 1 lb. strawberries; washed and caps removed
- 1 cup sugar; separated
- 1/4 cup Cointreau*
Preparation:
1. If berries are large, cut to thumbnail size. Place in a bowl and mix in 1/2 cup sugar and Cointreau.
2. Cover and refrigerate for 16 - 24 hours. Stiring several times.
3. Pour the strawberry juice into a small sauce pan and add remaining sugar.
4. Bring to a simmer over low heat, stirring frequently. Add berries and simmer for 30 minutes. Cool and pour into a sterile jar.
Note: Conserves will keep for up to one week in the refrigerator.
*Note: You can substitute Grand Marnier or Triple Sec for the Cointreau.