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Easy Strawberry Sauce

Updated on October 20, 2017
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Jan has been cooking and writing about food for over twenty years, and has cooked on multiple television stations, including Food Network.

Easy Homemade Strawberry Sauce

This quick dessert sauce is fabulous over cake or ice cream.
This quick dessert sauce is fabulous over cake or ice cream.

This Is Worth the Trouble--Trust Me

Strawberry sauce is a snap to make. It's one of those recipes for which the results far outweigh the effort. Only a few ingredients and a few minutes are needed to produce a beautiful sauce that is stunning to look at and even better to eat!

Feel free to use frozen berries for this simple dessert sauce. They work perfectly well, although if fresh berries are in season in your area, knock yourself out. Allowing the berries to sit with the sugar (called maceration) to produce some juices for thickening is a simple trick that works wonders. Using strawberry juices for the thickening instead of water ensures every last drop of flavor stays in the sauce.

Ingredients

  • 1 pound fresh or frozen strawberries, washed and hulled or defrosted
  • 2 tablespoons sugar plus 1/3 cup sugar
  • 1/8 teaspoon salt, just a pinch
  • 1 1/2 tablespoons cornstarch
  • 1 teaspoon vanilla extract

Directions

  1. Place strawberries in a strainer suspended over a mixing bowl. Sprinkle with two tablespoons of sugar and toss. Allow fruit to sit for about 1/2 hour. It will begin to release juices - allow these to collect and set aside.
  2. Place strawberries, 1/3 cup sugar and a pinch of salt in a small saucepan over medium heat. Bring to a boil, and cook for about ten minutes, crushing berries while they simmer. This works best with a potato masher, but use whatever you like. Stir occasionally.
  3. Mix the cornstarch with the collected juices from the berries, and whisk well to form a loose paste. Whisking constantly, pour the juice/cornstarch mixture into the crushed, cooked berries. Stir to fully combine, and bring up to a simmer. The mixture will thicken considerably. Remove from heat. Stir in vanilla.
  4. Pour berries through a fine mesh strainer, stirring to get all the juices out. The solids will stay behind, giving the strained sauce a beautiful, clear and sparkling appearance. Cool and serve!

Just a Small Saucepan

You only need a small saucepan for this strawberry sauce - place the whole berries into it and use medium heat. Don't even bother slicing the berries - you'll crush them as they cook, so save yourself a step.
You only need a small saucepan for this strawberry sauce - place the whole berries into it and use medium heat. Don't even bother slicing the berries - you'll crush them as they cook, so save yourself a step.

Once Simmering, Crush the Berries

Crushing the berries as they cook helps release every last bit of their juices. A potato masher makes this a simple job, but use whatever you have.
Crushing the berries as they cook helps release every last bit of their juices. A potato masher makes this a simple job, but use whatever you have.

A Hint of Vanilla...

Just a little vanilla extract highlights the bright, fresh flavor of the strawberries. Add it at the end of the cooking time to ensure the flavor stays strong.
Just a little vanilla extract highlights the bright, fresh flavor of the strawberries. Add it at the end of the cooking time to ensure the flavor stays strong.

Strain the Sauce

Strain the sauce through a fine meshed strainer to remove the leftover solids. This will get the seeds and pulp both, leaving the sauce clear and glossy - it's beautiful!
Strain the sauce through a fine meshed strainer to remove the leftover solids. This will get the seeds and pulp both, leaving the sauce clear and glossy - it's beautiful!

Check out the Quick Tutorial!

How to Make Your Own Vanilla Extract

© 2017 Jan Charles

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