Strawberry Cardamom Sauce
Cannot quite fathom that the holidays are almost upon us. Seems like 2020 is lasting 24 months, 18 at a minimum. Although, it has not been entirely terrible, for example I made this Strawberry Cardamom Sauce for a friend’s birthday. But what is up with the Charlie Brown Christmas tree at Rockefeller Center? Damn, damn, damn!
Reason managed to out pace the crass and craven crowd but only by a smidgen and thanks to Black women, per usual. The leader of the latter will not concede, the media says “shut him up.” No real news is being reported. I think everyone has been rode hard and put away wet. If you’re not going to work, give us a few weeks of peace and a gift Mr. President, by slipping away quietly into the dark of night. All I want for Christmas is youuuu….to go away baby, permanently, prayerfully oooh baby, to another country, far, far away baby.
The Strawberry Cardamom Sauce played well with the Cheesecake Elegante I drizzled it over. Unlike our current leader who does not play well with anyone at all, ever. He won’t share with President Elect Joe Biden. Many of us have followed his lead in a macabre dance with the devil. Once the fires are extinguished, I hope we will have learned a lesson about interdependence. Some of us, unfortunately, always have to learn things the hard way.
Let us form new traditions in 2020. Use the sauce, which must be made with organic strawberries, in multiple manners on pound cake, ice cream and even in lieu of cranberry sauce on turkey, goose, duck or my Rack of Lamb.
Strawberry Cardamom Sauce
- Measuring Cups
- Measuring Spoons
- 1 quart Saucepan
- Large Wooden Spoon
- 8 oz. Glass Container with Lid
- 16 ounces Organic Strawberries, Fresh or Frozen
- 1½ cups Water
- 2 tbsp Organic Raw Cane Sugar
- 1 tsp Organic Corn Starch
- 2 Dashes Organic Ground Cardamom
- If using fresh strawberries, wash, remove green stem and slice in half lengthwise.
- Add all ingredients to the saucepan and bring to a boil at medium heat making sure liquid doesn't boil over.
- Stirring frequently, reduce heat and cook uncovered for about 30 minutes or until the mixture has reduced and thickened.
- Once sauce is at desired consistency, remove from heat and allow to cool before serving or refrigerating. Can be stored in a refrigerator for several months.
10 thoughts on “Strawberry Cardamom Sauce”
I want to drizzle this sauce on everything. Ice cream, pancakes, biscuits. I can’t wait to try it on the roasted duck I’ll be making for the holidays. Thank you for this wonderful recipe!
Thank you Jessica! I can’t wait to see your beautiful, roasted duck.
I will have to try this recipe. I haven’t considered the combination of strawberries and cardamom but it sounds delicious.
I’m of the opinion that cardamom should be used in more recipes. I can’t wait to try this!
I love cardamom but I’ve never thought of how well it can compliment strawberries! I’m going to have this on my Christmas morning waffles!
This sauce is a game changer! It’s incredible how the cardamom and strawberry mix so well together. I poured this on my morning toast and it was incredible!!
Im collecting recipes for Christmas and this sauce is already bookmarked!
Now I love cranberry sauce just as much as the next person but this strawberry cardamom sauce is going to be on the table on Christmas!!