Lush, thick, bright, jewel-like ruby-red in color, and bursting with fresh strawberry flavor, our Strawberry Sauce falls between a fresh cooked berry coulis and homemade jam yielding an incredibly gorgeous yet highly versatile dessert sauce—perfect for everyday, holiday and special occasion desserts. After prep, this recipe is ready in just 15 minutes!
- 1 pound (16 ounces/454 grams) hulled fresh strawberries, about 3 cups quartered
- 6 tablespoons (75 grams) organic granulated cane sugar
- 1 tablespoon (15 ml) freshly squeezed lemon juice
- Sort, rinse and dry strawberries before measuring and using in recipe.
- Using a food processor, purée the strawberries. Press strawberries 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 8 to 10 additional 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.
Strawberries should weigh 1 pound (16 ounces/454 grams) after being hulled. Keep this in mind as you will need to purchase more than just 1 pound.
After puréeing and straining the strawberries, there should be about 1½ cups of purée.
While cooking, stir often with a silicone (heatproof) spatula to prevent scorching and burning.
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 Sauce: Add a splash (about 1 to 2 teaspoons) liqueur such as Grand Marnier®, Cointreau®, or strawberry liqueur.
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
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