¼ cup packed brown sugar
¼ cup lemon juice
¼ cup raspberry vinegar
2 tbsp. honey
¼ teaspoon grated orange peel
¼ teaspoon prepared mustard
2 cups sliced fresh strawberries
In a saucepan, combine the first six ingredients; bring to a boil. Reduce heat to medium; cook, uncovered, for 15 minutes or until slightly thickened, stirring occasionally. Stir in strawberries. Reduce heat to low; simmer 10 minutes longer or until thickened, stirring occasionally. Refrigerate overnight before serving.
Strawberries are harvested April through July. A one-cup serving of strawberries has 49 calories, 3 grams of fiber and 149% of the RDA of Vitamin C.
