Strawberry-Raspberry Sauce {best ever}

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Strawberry-Raspberry Sauce {best ever} by WickedGoodKitchen.com ~ Lush, thick, bright ruby-red and bursting with fresh berry flavor, this versatile dessert sauce is easy to prepare, much better than store bought, uses only 4 ingredients and is ready in just 15 minutes! Perfect for spring and summer desserts. #diy #recipeLush, thick, bright, jewel-like ruby-red in color, and bursting with fresh berry flavor, our Strawberry-Raspberry Sauce made with fresh strawberries and raspberries falls between a fresh cooked berry coulis and homemade jam yielding an incredibly gorgeous yet versatile dessert sauce. After prep, this recipe is ready in just 15 minutes!

Best Ever Strawberry-Raspberry Sauce:
An Indispensable Dessert Recipe

Spring has finally arrived and summer is just around the corner. With spring and summer, comes the opportunity to work with fresh, in-season berries—truly, a baker’s reverie. And, as Rose Levy Beranbaum once wrote, “Raspberries are the crown jewels of the baking world.” I couldn’t agree more. They are my favorite berry.

When I make fresh homemade strawberry jam, if I do not pick my own, I like to use the freshest California Strawberries I can find at my local Whole Foods Market or The Fresh Market. Both of these markets are standouts when it comes to fresh, quality and organically grown produce.

Strawberry-Raspberry Sauce {best ever} by WickedGoodKitchen.com ~ Lush, thick, bright ruby-red and bursting with fresh berry flavor, this versatile dessert sauce is easy to prepare, much better than store bought, uses only 4 ingredients and is ready in just 15 minutes! Perfect for spring and summer desserts. #diy #recipe

Today, I am tickled pink to share with you my original recipe for Strawberry-Raspberry Sauce. It was created initially to add to buttercream frosting recipes but soon found its way into so many other recipes of mine. This sauce is lush. It’s thick, bursting with fresh summer berry flavor and the jewel-like ruby-red color is simply stunning. Best explained, this sumptuous dessert sauce falls between a fresh but lightly cooked berry coulis and homemade jam. Just wait until you see the special dessert coming soon to the blog using this homemade sauce!

As I have mentioned before, calling a recipe “the best” or “best ever” in the title or subtitle sounds quite lofty—that is, unless you can back it up with some serious facts as to just what makes it a total standout amongst others in the same class. But, I am here to give testament to this very fact based on my experience.

For instance, many recipes call for the addition of water and use of a thickener such as cornstarch. This is totally unnecessary and dilutes both the color and flavor. On the other hand, this recipe concentrates the flavors of the berries and the color is naturally deepened after cooking. The only flavoring added is a tiny shot of lemon juice to enhance the berries. Due to the lovely thickness of this Strawberry-Raspberry Sauce, it easily accommodates a splash of liqueur making it utterly divine in desserts.

For this berry sauce, I like to add a splash of either Grand Marnier®, Cointreau®, framboise or Chambord®. Even in my post for Strawberry Shortcake with Mixed Berries, I mention how The Big Lug and I like to add a splash of liqueur to jam used in desserts:

“We like to layer our Strawberry Shortcake with the finest strawberry jam spiked with a small dose of Grand Marnier® for a slight hint of orange to enhance the flavor of the fresh juicy berries.”

Strawberry-Raspberry Sauce {best ever} by WickedGoodKitchen.com ~ Lush, thick, bright ruby-red and bursting with fresh berry flavor, this versatile dessert sauce is easy to prepare, much better than store bought, uses only 4 ingredients and is ready in just 15 minutes! Perfect for spring and summer desserts. #diy #recipe

As for my love of and penchant for combining strawberries and raspberries, this is what I wrote in my post for Very Berry Strawberry Cobbler:

“I grew up with raspberry bushes in our backyard and enjoyed picking them when I was very little. I was fascinated by them—their vibrant fuchsia-red color (so pretty), their shape and their amazing structure as well as how a warm freshly picked raspberry just bursts into your mouth when you bite into it. The flavor of raspberries is unbeatable, too. Even when I am working with strawberries, I like to mingle some raspberries in to make the strawberries truly shine. The pairing of raspberries with strawberries has been a “thang” with me dating way back. In fact, the first paleo jam featured here on the blog, Raspberry-Strawberry Honey Jam, obviously was a combination of the two. These berries are just plain better together rather than apart. Wouldn’t you agree? They’re like the perfect berry marriage.”

Strawberry-Raspberry Sauce {best ever} by WickedGoodKitchen.com ~ Lush, thick, bright ruby-red and bursting with fresh berry flavor, this versatile dessert sauce is easy to prepare, much better than store bought, uses only 4 ingredients and is ready in just 15 minutes! Perfect for spring and summer desserts. #diy #recipe

Not only is our Strawberry-Raspberry Sauce gorgeous and a feast for the eyes, it is extremely versatile. Here is a baker’s dozen (13) of ideas for enjoying Strawberry-Raspberry Sauce:

  • Whisk into pure maple syrup for French toast, pancakes and waffles or use alone
  • Drizzle on oatmeal or granola
  • Swirl into cake, coffee cake and cheesecake batters
  • Swirl into homemade ice cream
  • Spoon on top of ice cream to make sundaes
  • Whip into buttercream frostings and whipped cream
  • Drizzle on desserts like angel food cake, pound cake and cheesecake
  • Drizzle on chocolate desserts like flourless chocolate cake
  • Serve with Coeurs à la Crème
  • Use as a filling for crêpes and layer cakes
  • Use to layer cake, whipped cream and fruit to make trifles
  • Stir into yogurt
  • Stir into cocktails (Heck yes!)

Strawberry-Raspberry Sauce {best ever} by WickedGoodKitchen.com ~ Lush, thick, bright ruby-red and bursting with fresh berry flavor, this versatile dessert sauce is easy to prepare, much better than store bought, uses only 4 ingredients and is ready in just 15 minutes! Perfect for spring and summer desserts. #diy #recipe

What makes our recipe for Strawberry-Raspberry Sauce wicked good?

Luscious, velvety smooth, bursting with fresh summer berry flavor, our jewel-like ruby-red homemade sauce is simply stunning. Best explained, this sumptuous dessert sauce falls between a fresh but lightly cooked berry coulis and homemade jam. Using fresh raspberries and strawberries in a 1:1 ratio, only natural sugar and a touch of fresh lemon juice to enhance the flavor, this sauce tastes much better than anything store bought. Nothing artificial here.

Our recipe provides plenty of tips making it easy to prepare. Amazingly, after prepping the berries, it is ready in just 15 minutes! Our Strawberry-Raspberry Sauce keeps in the fridge for up to 1 week making it ideal for either large recipes or small when using it as a component. Use this incredibly versatile sauce to top your favorite desserts, breakfast and brunch treats such as French toast, pancakes and waffles or to top your favorite ice cream to make an exceptional sundae. Add a splash of liqueur for an extraordinary dessert experience. Finally, this splendid sauce also makes a fabulous and thoughtful gift from the kitchen. The applications are truly endless. This is as wicked good as wicked good gets!

For the berry lovers in your life, whip up a batch soon. You will be more than glad you did! That’s a bona fide promise.

Bon appétit!

xo,

stacysig

 

 

 

Strawberry-Raspberry Sauce {best ever} by WickedGoodKitchen.com ~ Lush, thick, bright ruby-red and bursting with fresh berry flavor, this versatile dessert sauce is easy to prepare, much better than store bought, uses only 4 ingredients and is ready in just 15 minutes! Perfect for spring and summer desserts. #diy #dessert #recipe

 

Strawberry-Raspberry Sauce {best ever}

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: Makes ¾ cup or about 225 grams.

Strawberry-Raspberry Sauce {best ever}

Lush, thick, bright, jewel-like ruby-red in color, and bursting with fresh berry flavor, our Strawberry-Raspberry Sauce made with fresh strawberries and raspberries falls between a fresh cooked berry coulis and homemade jam yielding an incredibly gorgeous yet versatile dessert sauce. After prep, this recipe is ready in just 15 minutes!

Ingredients

  • 8 ounces (227 grams) hulled fresh strawberries, about 1½ cups quartered
  • 8 ounces (227 grams) fresh red raspberries, about 1½ generous cups
  • ½ cup (100 grams) organic granulated cane sugar
  • 1 teaspoon (5 ml) freshly squeezed lemon juice

Directions

Sort, rinse and dry berries before measuring and using in recipe.

Using a food processor, purée the berries. Press berry purée through a fine mesh sieve into medium saucepan; discard the seeds. Stir in sugar and lemon juice.

Bring fruit pulp and juices to a boil over medium-high heat. Reduce heat to medium and cook, stirring frequently, for 5 minutes while skimming foam from sides of saucepan using a slotted spoon.

Once the foam has been skimmed, reduce heat to medium-low and continue to cook stirring frequently until bright in color, thickened and reduced by half, about 10 minutes. When done, there should be ¾ cup of sauce or about 225 grams.

Set sauce aside to cool completely before using in recipes or serve warm as an ice cream sundae topping.

Recipe Notes

Tips:

Strawberries should weigh 227 grams after being hulled.

After puréeing and straining the strawberries and raspberries, there should be about ¾ cup purée of each or a total of 1½ cups.

While cooking, stir often with a silicone (heatproof) spatula to prevent scorching and burning.

To Make Double Batch: Berries should weigh 16 ounces each (after hulling strawberries) and measure about 3 cups each (generously for the raspberries). Increase sugar to 1 cup (200 grams) and lemon juice to 2 teaspoons (10 ml). Use medium to large sized saucepan. After bringing strained purée to a boil over medium-high heat, reduce to medium heat. Cook, stirring frequently, for 8 to 10 minutes while skimming foam from sides of saucepan using a slotted spoon. Reduce heat to medium-low and continue to cook stirring frequently until bright in color, thickened and reduced by half, about 20 minutes. When done, there should be 1½ cups of sauce or about 450 grams.

Store in airtight container in refrigerator for up to 1 week.

To Reheat Sauce: Heat in microwave using short 5-second bursts, stirring in between. Alternatively, reheat in saucepan over medium-low heat stirring often.

For Spiked Strawberry-Raspberry Sauce: Add a splash (about 1 to 2 teaspoons) liqueur such as Grand Marnier®, Cointreau®, framboise or Chambord® to sauce once completely cooled.

Freezing Tips for Long-Term Storage:

1) FILLING: Be sure to use nice thick glass jars (to withstand freezing) with tight lids made for storing jam. Alternatively, plastic containers with tight lids can be used. When filling container, fill the sauce up to within 1/2 inch from the top. This will allow space for the sauce to expand during freezing. In other words, be sure not to overfill glass jars because expansion during freezing can cause breakage. Also, do not freeze partially filled jars because the extra air space in the jar can cause freezer burn.

2) STORING: Sauce will keep for up to 6 months without any loss of flavor, but can be stored up to 12 months. Be sure to label and date container before freezing.

3) THAWING: To thaw the sauce, place container in refrigerator to thaw gradually until fully thawed. This will allow any condensation formed to be on the outside of the jar and not in the sauce preventing a thinner consistency. To quick-thaw, place container of sauce in a warm water bath (such as in a large bowl or washing basin). Do not use hot water. Thaw it gently on the counter or in the sink. Do not refreeze after thawing.

4) TO THICKEN: Since sauce will be slightly thinner after freezing, it may be cooked down a bit in a saucepan over medium heat until desired consistency is reached. Allow to cool before using in recipes.

Original Recipe Source: WickedGoodKitchen.com

Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.

http://wickedgoodkitchen.com/strawberry-raspberry-sauce-best-ever/

About Stacy

Stacy Bryce is a recipe developer and member of the IACP (International Association of Culinary Professionals). Her passion is developing original conventional baking recipes as well as special diet recipes to include dairy-free, gluten-free and grain-free. You can follow Stacy at Pinterest.

Comments

  1. This looks AMAZING, what a color! I would stir this into oatmeal, and then eat it all over vanilla ice cream. Thanks for letting me know about my feed, I’ll have to look into it, sheesh, technology! :/
    sue/the view from great island recently posted…Iced Coffee PopsiclesMy Profile

    • Thank you, Sue! There’s nothing better than working with fresh berries and fruit when in season. You’re welcome and good luck with getting your feed fixed. Meanwhile, wish I could send you a Margarita! 🙂

  2. I just made a strawberry jam! Love berry sauces like this! Pinned of course!
    Anna @ Crunchy Creamy Sweet recently posted…Black Beans and Quinoa Enchiladas RecipeMy Profile

    • Hooray for fresh strawberry jam! Thank you for pinning, my friend. Enjoy the rest of your spring weekend!

  3. This looks absolutely spectacular Stacy. I’m a HUGE raspberry sucker and strawberries are right up near the top of my favorites list too. I love them together and love that you’ve made this wonderful sauce from them. Quite brilliant!!
    Chris @ The Café Sucré Farine recently posted…Pineapple, Avocado & Fresh Corn SalsaMy Profile

    • Thank you, Chris! I am a HUGE fan of the raspberry, too. Love, love, love them. Together, I believe raspberries and strawberries are at their finest. 🙂 Thanks for stopping by and have a fabulous week ahead!

  4. This sauce is so vibrant!! I love the combination of strawberries and raspberries. I know this will be well utilized in my kitchen.
    Zainab recently posted…Coconut Key Lime BreadMy Profile

    • Thank you, Z! The color is indeed fabulous. I hope you’ll make this special berry sauce soon. You will fall in love with it across all applications in dessert making. 🙂 Thanks for stopping by and have a wonderful week ahead!

  5. This looks Amazing! I love both of the berries used here. Yum yum yum!
    Norma | Allspice and Nutmeg recently posted…Falafel Salad + Pistachio Crusted Yogurt RoundsMy Profile

  6. Fresh berry sauce is awesome. Even before reading all your suggestions for usage, my mind was leap frogging on, over and under many of the same ideas. Did you mention crepes? Too lazy to scroll up to check it out. Obviously its a lazy Sunday.
    Carol at Wild Goose Tea recently posted…Mama Goose Sings out, YES To Life!!!My Profile

    • Thanks for stopping by, Carol! Yes, I mentioned crêpes. There are so many ways to enjoy this special berry sauce. 🙂 Have a great week ahead!

  7. Stacy,
    This looks like the best EVER Strawberry-Raspberry anything! In fact, I can’t think of anything I would not love to have this spread upon; love the tweaking with a splash of la liqueur du jour as well!
    Dan from Platter Talk recently posted…White Bean & Cherry Tomato SaladMy Profile

    • Thank you, Dan! I greatly appreciate your compliments. Thanks for stopping by and have a fabulous week ahead, my friend!

  8. “Raspberries are the crown jewels of the baking world.” What a sweet way to to put it! I completely agree. I love the pairing of strawberry and raspberry. I’ll definitely have this bookmarked for when I begin my spring/summer baking. It’s slowly but surely getting warmer! Have a great day, Stacey (:
    Monica recently posted…Stuffed Chocolate Chip CookiesMy Profile

    • Thank you, Monica! You will love this fresh strawberry-raspberry sauce. 🙂 Thanks for stopping by and have a great week!

  9. This is wonderful Stacy! I love strawberry jam. Let me tell you that it is my everyday breakfast. Every morning I apply this delicious strawberry jam on bread and eat it like a nut. However, I’m using the ready-made one but will definitely try to make it at home as per your recipe. Wish me a good luck so I can make it as its showing on the pictures. 🙂
    Robert Hopkins recently posted…3 things to consider when hiring an event catering companyMy Profile

    • Thank you, Robert! All you need do with this recipe is just cook down the fruit a little bit more for jam consistency. Or, use the recipe as is. I had some on a toasted bagel with cream cheese and it is to-die-for. A great thing about this recipe is that it doesn’t use a huge amount of sugar. Good luck with making your jam. 🙂 Thanks for stopping by and have a great week!

  10. Your photos and description of this strawberry-raspberry sauce has me contemplating licking the screen – wow – this sounds phenomenal – and the fact that there’s NO water/cornstarch in it is an added bonus! Stacy this is just plain WICKED GOOD! You should be WICKED PROUD with this recipe! Thanks for sharing it sweet lady!

    • Thank you, Shashi! You will love this recipe…it’s so easy, too! Thanks for stopping by and have a fabulous week!

  11. WOW Stacy! I love that sauce and I think your ideas for using it in many different recipes is awesome. Added to buttercream?? Genius. And in a cocktail? I’d love it if you could do a cocktail post with this in it.. Oh my goodness so, so good.
    Maria | Pink Patisserie recently posted…Salted Dark Chocolate Pear SconesMy Profile

  12. Ohh I love the strawberry & raspberry combo you created. I love the description because I was looking at the photo and I was thinking of a color I couldn’t describe and RUBY was it! It totally does look like a deep ruby jewel. Absolutely gorgeous, Stacy! I can only imagine what it tastes like on toast! Thanks for sharing! Pinning of course! xoxo
    Julie @ Table for Two recently posted…Three Cup Chicken (三杯雞)My Profile

  13. This is such a pretty sauce, I imagine it would make a great topping for everything from pancakes to ice cream!
    Laura (Tutti Dolci) recently posted…raspberry coconut rollsMy Profile

    • Thank you, Laura! Warmest wishes to you and yours for a holiday season that is merry and bright. May your New Year be filled with many blessings and sweet surprises! xo

  14. Stacy, this looks amazing! I’ve never had a sauce with a combination of strawberries and raspberries, and the addition of the cointreau or framboise sounds like the best idea! This would liven up so many things so deliciously…pinning! 🙂
    marcie recently posted…Homemade NutellaMy Profile

  15. This is amazing- I love these kind of sauces! Always a great cheesecake topping!
    whatjessicabakednext recently posted…Eton Mess CupcakesMy Profile

  16. I’ll take mine with a hefty glug of framboise please!
    Sylvie | Gourmande in the Kitchen recently posted…Chia Seed Pudding Breakfast Pots with Raspberry Rosewater SauceMy Profile

  17. You do have the eye for the red. GREG

  18. Thanks Stacy for this yummy sauce 🙂 I have to agree on you about that “marriage” for these 2 berries. Do you think I can use some of this with peanut butter jelly sandwiches?

    • Thank you for writing, Peter! Please accept my sincere apologies for the tardy reply. I have been away from blogging several months due to illness (a terrible recurrent allergic reaction we just couldn’t figure out!). To answer your question…absolutely! This recipe for Strawberry-Raspberry Sauce is definitely thick enough for PB&J sandwiches. Enjoy, my friend! 🙂 And… Happy Holidays!

  19. I forgot to tell you I love your photographing too 🙂

  20. Great recipe. Tastes wonderful with red raspberries thrown in. Thank you for this kind of recipe.

    • Thank you for the compliments, John! Oh, definitely toss in some fresh red raspberries for a sumptuous dessert. Thanks for stopping by!

  21. Just wondering, could this be frozen? I like to make bigger batches of things or multiple batches and freeze for later use and was wondering if it is possible with this sauce?

    • Hi there, Tiana!

      Thank you for writing with such a great question. 🙂 Yes, absolutely. You may freeze this recipe for Strawberry-Raspberry Sauce just as you would freeze jam. Here are some tips:

      1) FILLING: Be sure to use nice thick glass jars (to withstand freezing) with tight lids made for storing jam. Alternatively, plastic containers with tight lids can be used. When filling container, fill the sauce up to within 1/2 inch from the top. This will allow space for the sauce to expand during freezing. In other words, be sure not to overfill glass jars because expansion during freezing can cause breakage. Also, do not freeze partially filled jars because the extra air space in the jar can cause freezer burn.

      2) STORING: Sauce will keep for up to 6 months without any loss of flavor, but can be stored up to 12 months. Be sure to label and date container before freezing.

      3) THAWING: To thaw the sauce, place container in refrigerator to thaw gradually until fully thawed. This will allow any condensation formed to be on the outside of the jar and not in your sauce preventing a thinner consistency. To quick-thaw, place container of sauce in a warm water bath (such as in a large bowl or washing basin). Do not use hot water. Thaw it gently on the counter or in the sink. Do not refreeze after thawing.

      4) TO THICKEN: Since sauce will be slightly thinner after freezing, it may be cooked down a bit in a saucepan over medium heat until desired consistency is reached. Allow to cool before using in recipes.

      Tiana, thanks again for writing. I hope that I have answered your question thoroughly and completely. The recipe has been updated to include these freezing tips in the Notes section.

      Happy sauce making!

      ~Stacy

  22. Have you ever tried to can this recipe like you would for jams and jellies? If so, does the cooking time need to be adjusted? This looks and sounds wonderful and amazing. I would like to can and give for Christmas gifts and wondered your thoughts instead of freezing. I’m thinking your would pour into jars and process in a hot water bath for 10 minutes.

    • Hi there, Jill! Thank you for writing. To answer your question… No, I have not tried preserving this recipe for Strawberry-Raspberry Sauce via the water bath canning method. However, it can certainly be done. You will need to follow the canning instructions for berry preserves and sauces. This sauce is cooked down until just before it turns into a thick jam, so it is essentially just like jam for canning purposes. Thus, there is no need to adjust the canning procedure itself. I did consult my Ball® Complete Book of Home Preserving cookbook and it is recommended to process (boil) for 10 minutes just as you stated after the hot sauce is ladled into hot, sterilized jars and leaving 1/4-inch of headspace at the top of the jars before closing them per standard procedures. The 10-minute boiling time goes for both their Strawberry Sauce as well as Raspberry Sauce recipes on pages 184 and 185, respectively. Meanwhile, I hope that I have answered your question thoroughly and completely. Thanks again for writing. And… Happy preserving!

  23. I just made this to use for a variety of reasons, and it’s delicious! I made the double batch as I will use this for breakfasts (drizzled over cottage cheese), desserts, and brunches that I have planned in the near future.

    I also love that the strawberries slightly mello out and sweeten the raspberries while giving the sauce extra bulk. I’ve loved making raspberry sauce in the past, but it was always so strong and this is a perfect solution.

    • Thank you for writing, Susan! I’m delighted to know that you enjoy this recipe as much as we do at our house. Strawberries and raspberries together is the perfect berry marriage in my mind…at least for an all red sauce for beautiful color and presentation. You are right…the extra fiber in the strawberries provides a silky-velvety texture and mellows out the tart raspberries. The small amount of lemon helps perk up the otherwise mild strawberries and the amount of sugar is just right and not too sweet. I make double batches all the time (in fact, making some today) as this sauce is incredibly versatile for breakfast, brunch and desserts. It is phenomenal in crepes, on homemade ice cream and yogurt or when served alongside flourless chocolate cake (my husband’s favorite) and cheesecakes. The applications are truly endless! Thanks again for writing and happy berry dessert making!

  24. This looks very nice! I am wondering at what point would I puree and strain the fruit? Before or after cooking? I love raspberries, but I don’t like the seeds! Thank you 🙂

    • Hi there, Bobbi!

      Thank you for writing. To answer your question, the directions to purée and strain, then cook, the berries are in the second and third steps (paragraphs) in the recipe as follows:

      1. Sort, rinse and dry berries before measuring and using in recipe.
      2. Using a food processor, purée the berries. Press berry purée through a fine mesh sieve into medium saucepan; discard the seeds. Stir in sugar and lemon juice.
      3.Bring fruit pulp and juices to a boil over medium-high heat. Reduce heat to medium and cook, stirring frequently, for 5 minutes while skimming foam from sides of saucepan using a slotted spoon.

      Once again, thank you for writing and have fun making this fabulous berry sauce!

      ~Stacy

  25. First time i made this reciepe it was amazing in every way. Next few times still haw same beautiful taste but the color is not ruby red, its more like pink color. What wwnt wrong ?

    • Thank you for writing, Amna! You know what…I have experienced the same exact thing. What I think causes this are berries that are naturally not as bright in color, such as off-season berries or when strawberries are larger and a bit more pulpy. When shopping for berries, always look for the freshest and brightest red berries you can find for this recipe. I hope that I have answered your puzzling berry question. Thanks again for writing and enjoy the rest of your week!

  26. brittany says:

    Was wondering if you have ever done this recipe with just strawberries?

    • Hi there, Brittany! Thank you for writing with a great question. Yes, I have made this berry sauce, using this same method, with only strawberries. The only change I made when doing so was to increase the fresh lemon juice to 1 to 1 1/2 tablespoons (depending on how tart you would like the sauce). This replaces the tart flavor of the raspberries. The weight of the hulled strawberries should be the same, at about 16 ounces or 454 grams total (using just under 1 1/2 pounds fresh strawberries), as well as the cooking times. The only thing that will be much different is that there will be more foam to skim away during the first 5 minutes of cooking. The recipe will yield 3/4 cup of strawberry sauce. Also, the sauce will not be as deep red in color. I hope that I have answered your question thoroughly and completely. Thanks again for dropping by and happy strawberry sauce making!

      • Thank you for getting back to me so quickly. I appreciate your time. I am looking forward to trying it. (:

        • My pleasure, Brittany! You will love the sauce if you love fresh strawberries. This sauce, by the way, is PERFECT to pour over fresh sliced strawberries and toss for an incredibly flavorful Strawberry Shortcake. A little splash of Grand Marnier (orange liqueur) really helps to make a special occasion dessert. Have fun making this sauce and let me know how it turns out. Enjoy!

  27. Can you use strawberry jelly?

    • Hi, Peg! Thank you for writing, but I do not understand your question. Why would I use strawberry jelly to make a sauce from fresh berries? Please expound upon your question so I can answer it. 🙂

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