Wednesday, March 21

Fresh Strawberry Sauce

With the arrival of Spring, I felt it only right to do a post on one of my most favorite fruits of all time..strawberries! They really are a seasonal berry and even though you may see them in the market all year long, now is when they truly start to get succulently sweet and delicious!

Of course, strawberries are amazing all by themselves...or dipped in sugar...or chocolate...or the list could seriously go on and on into every meal of the day. But this recipe is something I love to do with the leftover berries that couldn't quite make it to tomorrow. This is a similar technique to the Fruit Compote I made for the Blueberry Buttermilk Waffles earlier this month, but I think its actually even easier!
All you need is strawberries, honey, some sort of fruit juice and maybe a dash of cinnamon if you like it.

The great thing about strawberries is that their natural pectin (you know, the stuff that makes jam thicken up when you cook it) and natural sugars help to create a thicker sauce, so you really don't need any type of thickening agent. The longer you cook this sauce down, the thicker it will get all by itself.
Hull and cut up your strawberries into chunks and put them in a small saucepan. I used about 10 average sized berries. Heat them over low to medium heat with a few tablespoons of honey and about 1/4 Cup of juice. I like to use fresh lemon juice, but I have also used orange juice and leftover apple cider which are equally delicious. You could also really spruce it up and add some freshly chopped mint for a more herbal flair. Simmer the mixture for about 20 minutes, breaking up the berries with a fork and stirring occasionally. If you like a smoother sauce, throw it in a blender and blend to your desired consistency. Serve hot or cold. The sauce will keep for about a week in a jar in the fridge.
I use this sauce/quick jam for pancakes, waffles, toast with peanut butter, ice cream and even as a topper for greek yogurt. What would you use it for?


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