Maple Marinated Fresh Strawberry Sundae Sauce

This recipe comes to us from the 1998 Vermont Maple Cookbook published by the Vermont Maple Festival (and found by chance by one of our employees in a thrift shop in Belfast, Maine in the summer of 2025!). Vermont's Betty Ann Lockhart wrote the recipe and photo credit goes to eatingbyelaine.com (who had a great photo in a related recipe she published online). Betty was crowned "Vermont's Best Maple Cook" in 1996 by the Vermont Maple Festival Board.

Ingredients:

1 quart fresh strawberries
1 cup granulated maple sugar
1/3 cup Vermont maple syrup

Instructions:

Wash, hull and coarsely chop the strawberries into a medium-sized covered container. In a small bowl, mix together the maple sugar and maple syrup. Gently combine the maple mixture with the chopped strawberries. Cover and refrigerate to marinate, at least 4 hours (overnight is the best!!). Serve as desired - over waffles or pancakes, on toast, over yogurt or ice cream, or straight out of the container!