Strawberry Sauce
- Level: Easy
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 90
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 23
- Dietary Fiber
- 2
- Sugar
- 20
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 1
- Total: 1 hr 30 min (includes thickening time)
- Active: 30 min
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.