2 teaspoons cornstarch (10 ml)

1 tablespoon cold water (15 ml)

1-1/2 cups halved fresh strawberries (375 ml)

1/4 to 1/2 cup (50-125 ml) sugar (or artificial sweetener to taste)

1/2 cup (125 ml) jelly – preferably apple or currant

In small bowl, dissolve cornstarch in water. Stir until smooth. In saucepan, combine strawberries, sugar and jelly. Bring to boil over medium heat. Stir in cornstarch mixture and cook, stirring constantly, until clear. Chill. Makes about 2 cups sauce.