Strawberry Sauce is a chunky condiment with a mouthwatering tangy taste. Easy to make with fresh strawberries, granulated sugar, and lemon juice.
Pairs well with Homemade Cream Cheese Pound Cake, Vanilla Butter Cake and your favorite ice cream.
BACKSTORY
Yesterday, my aunt received a generous gift: eight pounds of fresh strawberries. Plump, beautiful and fragrant. I sorted, rinsed and dried each one. Aunt Betty Sue said I can use “most” of them to make recipes. Ahhhh music to my ears. Delighted to share with you my first recipe made with three ingredients, homemade Strawberry Sauce.
THOROUGHLY RINSE & DRY
Thoroughly rinse and dry each strawberry before removing the hull. This will keep dirt off the fruit.
HOW TO HULL A STRAWBERRY
Hulling a strawberry means removing the green stem and leaves, plus a tiny amount of the white flavorless core in the center. When done correctly, waste is minimized. Before starting, rinse and dry one pound of fresh strawberries. Then, get a sharp paring knife. Hold the leafy top of a single strawberry with one hand.
Cut around in a circle with the knife. Pull out. Discard.
Cut each strawberry lengthwise. Make sure slices are thick.
Place in medium saucepan.
STRAWBERRIES PRODUCE THEIR OWN WATER
No water required because the strawberries produce
their own water while simmering.
HOW TO ADD SUGAR AND LEMON JUICE
PRO TIP
Avoid chopping the prepared strawberries because they will “almost dissolve” while cooking. The result will be a thin, syrup-like texture (that also tastes good).
However, for Strawberry Sauce, cut into thick slices (lengthwise). After simmering, the texture will be thick and chunky, which is excellent for homemade Strawberry Sauce.
It will thicken more as it cools.
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