3 cups sliced strawberries
1 cup sugar
2 tspns arrowroot
2 tabspns cold water
1 cup red wine
1 cup orange juice
1.1/2 cups sour cream
strawberries for garnish
Method:Place strawberries, sugar and water in a 3.1/2 pint casserole dish. Cover and cook on high 3 minutes or until boiling. Cook 5 minutes on medium.
Blend arrowroot with water, then blend with wine and orange juice into strawberry mixture.
Cook on high 6 minutes or until boiling.
Puree in food processor. Stir in cream and serve chilled, garnished with sliced strawberries.
Source: contributed by B. Swalling in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.3.