Strawberry Sauce
- Total Time
- 10 minutes
- Rating
- Notes
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Ingredients
Yield:3 cups
- 2pounds ripe strawberries, hulled
- ½ to ⅔cup granulated sugar (depending on berries' sweetness)
- 2teaspoons cornstarch
- Juice of ½ lemon
- Pinch salt
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
129 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 33 grams carbohydrates; 3 grams dietary fiber; 27 grams sugars; 1 gram protein; 27 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Combine ingredients in medium saucepan over medium-low heat. Stir gently until sugar dissolves and berries are soft, about 10 minutes. Remove from heat, and cool.
Private Notes
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Cooking Notes
Clare
Did this with a twist: used lime instead of lemon juice and added a twist of finely ground fresh black pepper.
Heidi
excellent recipe...I always go lower on the sugar...for some fun you can add a pinch of ground ginger
Helkatz
I made this sauce exactly to your recipe.....it's elegant! I even tried putting it warm over vanilla ice cream! I have yet to try this with blueberries--maybe today!
William Wroblicka
If you substitute an equal amount of arrowroot or tapioca starch for the corn starch you should be able to freeze the sauce with no untoward effects.
Wyattearp
We used 1 lb strawberries with 1 lb rhubarb. Used the lower amount of sugar. No vanilla since we were planning to serve with vanilla ice cream. Omitted corn starch and simmered on the stove for 15 minutes. Had a perfect texture to be drizzled warm over ice cream, and we used it as a slather for scones and plain Greek yogurt the next day.
ni
Easy peasy I skipped the cornstarch as I had none at home. Will try again with starch in future and perhaps different fruits too I used this sauce on French toast.
PV
I made this as posted, with the exception of adding 1/2 tsp of ground ginger. I spooned it over the Fresh Ginger Cake, also published here. With ice cream. It was a marvelous ending to a great dinner party.
bethg
This is exceptional. I did with strawberries slightly around the corner despite a vinegar bath and some raspberries. Used a bit more lemon juice and added good pinch of powdered ginger. Delicious on vanilla ice cream.
Mary Anne
Added cinnamon and nutmeg to go over Greek yogurt waffles. Excellent!
Alan
I've been making this for a few years, however not this exact recipe since I made it how my from learning this from my Mom. We had fresh strawberries from our garden growing up. Over the years I don't quite use as much sugar. My parents were home gardeners so when blueberries were in season we used blueberries, same with blackberries. Also In FL summer heat I don't like heavy sauces so I sprinkle about a 1/4 cup of sugar over fresh cut strawberries. And put it in the fridge. Perfect!!
Wyattearp
We used 1 lb strawberries with 1 lb rhubarb. Used the lower amount of sugar. No vanilla since we were planning to serve with vanilla ice cream. Omitted corn starch and simmered on the stove for 15 minutes. Had a perfect texture to be drizzled warm over ice cream, and we used it as a slather for scones and plain Greek yogurt the next day.
Sue Cuevas
Delicious - halved the recipe and it was perfect for our needs!
Maddy
I am SO MAD that I just now found this recipe. Easy, delicious, and a great way to take advantage of strawberry season here in Florida. I halved the recipe and I’m glad I did because the scarcity is keeping me from eating the entire thing. Make this, put it on everything, eat, repeat.
Alexandra
great for cheesecake
the good egg
Delicious. I ended up using frozen strawberries and they were very good. Fresh ones weren’t available at the market when I was shopping. Delicious over vanilla ice cream.
JDM
Yum. "Half a lemon" means so little. I used the larger lemons and then I hate using only half, so I used a whole with beautiful, freshly picked, June-bearing fruit, we have here in MN. Spectacular!
Liz R
Add vanilla.
Robin
Can this sauce be preserved for future use? Thinking off season sundaes and milkshakes....
Cordau
This sauce shouldn't be frozen as freezing doesn't work with items that have been thickened with cornstarch like pie fillings. I don't know if this sauce could be canned successfully. If you really want to make a strawberry sauce that can be preserved by freezing, try a different recipe. There are lots of recipes around and most of them don't include cornstarch.
William Wroblicka
If you substitute an equal amount of arrowroot or tapioca starch for the corn starch you should be able to freeze the sauce with no untoward effects.
Heidi
excellent recipe...I always go lower on the sugar...for some fun you can add a pinch of ground ginger
Clare
Did this with a twist: used lime instead of lemon juice and added a twist of finely ground fresh black pepper.
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