Strawberry Sauce

Make this strawberry sauce recipe with fresh or frozen strawberries. Pour it on waffles and ice cream, or use it as a glaze for cheesecake!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 15

Total Time 15

Servings servings (1 1/4 cups total)

Calories 407kcal

Author Tonia Larson

Equipment

Ingredients

2 ½ cups strawberries washed and hulled
½ cup granulated sugar
¼ cup water
1 tablespoon lemon juice
½ teaspoon vanilla
pinch salt

Instructions

Cook strawberries, sugar, 1/4 cup water, and lemon juice in a saucepan over medium heat, stirring often, for 12-15 minutes (frozen strawberries may take longer) until the strawberries start to break down.
Use a wooden spoon to mash up the strawberries even more. Continue boiling until the sauce has thickened. See Note 1 to make an even thicker consistency.
Remove from heat and stir in vanilla and salt.

Notes

Note 1: Cornstarch

For a thicker consistency, mix together 2 tablespoons of cornstarch and 2 tablespoons of water. Add the mixture to the boiling sauce and stir constantly until it is thickened.

Note 2: Smooth Sauce

For a smoother consistency, puree the cooled sauce in a blender.

Note 3: Food Coloring

You can add a few drops of red food coloring for a deeper red color.

Note 4: Storage

Allow the sauce to cool, and then store it in an airtight container in the fridge for up to a week or in the freezer for up to six months.

Nutrition