Burgundy.in.Louisiana (09:58:03 AM) :

Brandied Strawberry Sauce

3 10-oz. pkgs. frozen sliced strawberries, thawed
1/2 cup red currant jelly
1 tablespoon cornstarch
Few drops red food color
1/4 cup brandy

Drain strawberries, reserving 1/2 cup juice.
In 2-quart saucepan over low heat, melt currant jelly, stirring constantly.
In small bowl, mix reserved juice and cornstarch until smooth.
Gradually stir cornstarch mixture into melted jelly, stirring constantly; increase heat to medium and cook until thickened, stirring.
Add food coloring; stir in berries and brandy.
Serve hot over rolled crepes, waffles, or cover and refrigerate to serve cold over ice cream, vanilla or tapioca pudding.