Strawberry Sauce
Homemade cooked strawberry sauce showcases flavorful juicy strawberries, with a minimal amount of sugar. Use fresh or frozen berries to make this easy sauce.
Servings: 8
Ingredients
- 16 oz. strawberries, fresh or frozen (see note)
- ¼ cup water
- ¼ cup granulated sugar, more or less as preferred (see note)
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
Instructions
- If using fresh strawberries, rinse well and remove the hulls. If the strawberries are large, halve or quarter them. They can be chopped if you prefer a more jam-like consistency. If using frozen strawberries, there's no need to thaw them first. (It will take longer to bring them to a boil.)16 oz. strawberries, fresh or frozen
- Add prepped strawberries, water, sugar, cornstarch, and lemon juice to a medium saucepan. Stir to distribute the sugar and cornstarch. Bring to a boil, stirring frequently, and continue to boil for 3 to 4 minutes or until berries have broken down and sauce has thickened.¼ cup water, ¼ cup granulated sugar, more or less as preferred, 1 tablespoon cornstarch, 1 tablespoon fresh lemon juice
- Cool slightly before serving, about 10 minutes. The sauce can be served warm, at room temperature, or chilled.
- Serve the sauce as a topping for pancakes, waffles, French toast, etc. It can be served as a dessert topping for ice cream, cake, or pudding. Stir it into plain yogurt or oatmeal, if you like. There are many ways to enjoy this delicious strawberry sauce!
Notes
- Strawberry measurements: At grocery stores, strawberries are usually sold in 16 oz. containers. If you buy them at a farm market or pick your own, they may come in quart baskets. A quart is roughly 1¼ to 1½ lbs. (20 to 24 oz.). Don't worry if you don't know exactly how many ounces you have. The recipe will still turn out if you're fairly close.
- Using frozen strawberries: Look for sliced frozen berries, rather than whole berries which can be rather large. You don't need to thaw the berries before cooking them. It will take a little longer for the mixture to come to a boil. Stir frequently at first, until the berries thaw out a little and release some of their juice.
- Sugar: The amount of sugar added can be either decreased or increased, depending on your preferences. I wouldn't eliminate it entirely because sugar does enhance the flavor of the strawberries. You could use an alternative sweetener if you like, such as honey, agave, brown sugar, maple syrup, etc.
- Enhancements: Let the sauce cool completely, and then stir in a couple of cups of fresh berries. This is especially nice if you're using the sauce as a dessert topping. If you like, consider dressing up the sauce with fresh chopped herbs, such as basil, mint, thyme, or lavender.
- Storage: Refrigerate the sauce in a covered container for up to 5 days. Strawberry sauce can be frozen for up to 3 months in a freezer-safe container. Thaw in the refrigerator before using.
Nutrition
Serving: 0.25cup | Calories: 46kcal | Carbohydrates: 12g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 1mg | Potassium: 89mg | Fiber: 1g | Sugar: 9g | Vitamin A: 7IU | Vitamin C: 34mg | Calcium: 9mg | Iron: 0.2mg
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