We served up some strawberry sauce with dessert last night, and someone wanted the recipe. Of course now I can’t find that recipe, but this one is pretty close. Also looking around I found another page about preserving strawberries which I’m keen to try out next season. So Amanda, here’s how I did it, well roughly. Sorry if the numbers aren’t dead on for the ingredients – it probably doesn’t matter too much. This is slightly different to my recent jam post, plus the balsamic adds to the flavour.
Strawberry Sauce Recipe
- 6 cups strawberries. Cut off the green top and wash the fruit. Don’t used any soft, rotting or damaged bits; cut that part out and give it to the chooks. Process them all in a blender, and pour the puree into a pot and start heating on the stovetop.
- 3 cups sugar. Add the sugar to the pot.
- 2 tablespoons balsamic vinegar, or more to taste. Add the vinegar to the pot.
- Bring the mixture to a rolling boil, stirring occasionally so it doesn’t catch on the bottom.
- From here on it is personal taste: cooking longer will reduce and thicken the sauce more (and eventually make jam), or stopping sooner will result in runny sauce to drizzle over your favourite dessert food. I used the frozen dish trick and stopped when it gave the first hint of setting.
- Pour warm sauce into warm sterilised (oven or boiled) jars or bottles and seal. A funnel of some sort is pretty important here.
- I keep mine in the fridge since it’s only one or two bottles, but I reckon you could keep sealed jars in a cool dark cupboard no worries.