Strawberry Sauce

Total Time:
1 hr 30 min
Prep:
15 min
Inactive:
1 hr
Cook:
15 min

Yield:
24 servings
Level:
Easy

Ingredients
  • 4 pounds strawberries, hulled
  • 2 cups sugar
  • 2 teaspoons vanilla
  • 1 lemon, juiced
Directions
  • Place the strawberries, sugar, vanilla and lemon juice in a medium saucepan over medium-high heat. Bring to a gentle boil, stirring constantly, and cook until the strawberries are very soft, a good 5 minutes. Turn off the heat and use a potato masher to completely smush them to smithereens. Pour the mixture into a fine-mesh strainer placed over a bowl. Use a spoon to stir the fruit so the liquid is forced through. Continue until almost all of the liquid is in the bowl. Set the pulp aside.

  • Skim as much foam off the sauce as you can. Pour the skimmed sauce back into the same saucepan, add 1/4 cup of the pulp back in and boil again for 3 minutes over medium-high heat. Skim off any more foam that has formed on the surface, then allow the sauce to cool slightly before pouring it into a pitcher or jar. Refrigerate it to thicken and serve it cold.


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    Strawberry Trifle

    Recipe courtesy of Patricia Heaton