Brandied Strawberry Sauce

1. 1

   Thaw strawberries; drain, reserving 1/2 cup juice. Reserve remaining juice for use in other recipes. Set strawberries aside.

2. 2

   Combine reserved juice and cornstarch in a small mixing bowl, stirring until smooth. Set aside.

3. 3

   Melt jelly over low heat in a heavy saucepan; add cornstarch mixture, stirring until thickened and clear. Add reserved strawberries and brandy, mixing well. Serve warm or chilled over ice cream or pound cake.

* Per serving · 4 servings · Values may vary.

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