1 quart strawberries
3 tablespoons sugar
2 tablespoons cornstarch
1 tablespoon orange liqueur or orange juice, optional
Hull strawberries and wash them. Combine sugar and cornstarch in
a saucepan and stir mix completely. Slice strawberries into the
saucepan and set aside for 20 minutes, stirring occasionally. Add
the liqueur and heat over medium flame until the mixture boils,
stirring occasionally. Remove from heat.
Serve over ice cream, sliced bananas, waffles, pancakes, popovers,
with angel food cake or pound cake, or spoon on top of cheesecake.