Today is Shrove Tuesday, otherwise known as Mardi Gras, or Pancake Day. Shrove Tuesday was originally the day when everyone was expected to go to the priest for confession. By doing this they were said to be shriven. At the same time, Shrove Tuesday was the day for using up all the fat in the house before the austere diet of Lent. Somewhere along the line in England in particular the practice of eating pancakes on Shrove Tuesday arose.
Today the St. Mary’s Road Anglican Parishes are holding their own supper for Pancake Day. If you don’t have any plans to celebrate Pancake Day, we would be more than happy for you to join us at the Norwood St. Boniface Legion, 134 Street, beginning at 5 pm. On the menu will be Pancakes, Sausages, Hash Browns, and a variety of toppings. One of these toppings will be the Berry Sauce that you see pictured above. It’s not a very complex sauce, but I’ve included the recipe below:
Pancake Day Berry Sauce:
2-2kg packages of frozen Strawberries
1- 2kg package of frozen Blueberries
2.5 cups of white sugar(This leaves the sauce a little on the tart side)
2L water (you can use more or less depending on your preferences)
Juice and zest of two limes.
For a thickener I will be using arrowroot powder. You can use any thickener you prefer. I chose arrowroot because I know it’s all right for gluten free diets.
I generally use a roasting pan on the stove top to prepare this sauce. I let it simmer away for 5-6 hours. It’s the kind of recipe that allows you to work on other things while it is cooking. Last night I was rehearsing my part for an upcoming stage performance of The Vicar of Dibley, of which I’ll tell you more in the coming weeks.
Obviously this recipe is designed to make enough sauce for a large group of people. However the 2 to 1 Strawberry to Blueberry ratio seems to have worked out well. I wouldn’t worry about making too much anyway, because it’s popular and you won’t have much left over by the end of Pancake Day.