Simple Strawberry Sauce

Raquel StecherAbout Me
Blogger at Thoughtful Eating and Vintage Brand New. Please add my to your circles.

After several attempts at making a decent strawberry sauce, I finally nailed it! It came out smooth and thick with no big lumps. In previous attempts, I tried using cornstarch but that never worked. The cornstarch would never work it's way into the sauce the way I wanted and I would be left with all these white clumps that would never break up. I eventually realized that I needed to give the sauce time to thicken and cool on it's own. Once I allowed it to do that, I got a nice bowl of delicious strawberry sauce. It's easy to make as long as you have patience.

One bag of frozen strawberries
1/4 cup of water
1 heaping tablespoon of sugar
1-1/2 teaspoons of vanilla

To a pot add the frozen strawberries and water. Heat over medium heat until the strawberries have completely thawed and are warming up. Add the sugar and vanilla and stir. 

Continue to cook over medium heat stirring ever so often to help break up the strawberries. Once it starts to boil, turn the heat down to low-medium and allow the sauce to thicken to your desired consistency. Make sure to keep stirring regularly. You don't have to be with it the whole time just go back to it a lot. 

Transfer the sauce to a bowl and let cool in the fridge. Stir every few minutes to release the heat. If you are impatient like I am, let it cool in the freezer! You still want this to be warm just not piping hot.

I served the sauce over Challah French Toast along with some ground flax seed and pure maple syrup. Made for a great Sunday brunch!


Meghna said...

Yummy and colorful sauce:) Its looking great and I think it can be used with several foods.

Maggideli said...

Hi I just found a nice option to use this strawberry sauce. Its a pasta dish. Yes...strawberry pasta. It sounds unique but quite interesting. Just thought to share it here

The1stdaughter said...

This looks so so yummy! Do you think it would work with fresh strawberries? We are at the end of our season here and they are everywhere on sale for really cheap. I'd love to make a bunch and possibly even freeze it! :o)

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