(Jordbærgrød)
The Danish strawberry season is from the middle of June until the middle of July, when the raspberry season begins. At first preferred 'au naturel', with cream, the last strawberries of the season are often made into a soft jelly - a popular method for many other summer fruits.
2 lb (1 kg) strawberries
⅓ pint (2 ½ dl) water
2-3 tablesp. sugar
1-2 tablesp. cornflour
Prepare the strawberries, cover with cold water and bring slowly to the boil. Simmer for 2-3 min. until they collapse, then add the sugar to taste.
Thicken with cornflour dissolved in a little cold water.
Turn into a bowl and sprinkle with sugar to prevent a skin forming.
Serve with cream or milk.