Strawberry Sauce

balsamic strawberry sauce

With all the strawberries I have I couldn’t resist to make a good strawberry sauce, perfect for drizzling over pancakes, waffles, all kinds of cakes, muffins, even ice cream. This is a great recipe to keep in your recipe files because it is super easy to make and everyone will love it.

Perhaps I will make a light cheese cake later today or waffles with fresh fruit and strawberry sauce drizzled over top for a dessert tonight after dinner, that one sounds good too, oh so many choices, so little time, plus I would have to work out in my sleep if I eat too much, and my sleep is important to me lol.

Prep time: 10 mins

Cook time: 10 mins

Serves: 1 cup


1 pint strawberries

1/3 cup organic sugar

2 tbsp. orange juice not from concentrate

2 tbsp. lemon juice

1/8 tsp. nutmeg

1/2 tsp. cinnamon

2 tbsp. cornstarch

1/2 cup water


Wash strawberries well, cut them up into small pieces, and place them into a heavy saucepot.

Season the strawberries with the sugar, nutmeg, and cinnamon, toss to coat.

Pour in lemon and orange juice.

Add 2 tbsp. of corn starch to the 1/2 cup of water, whisk till it is dissolved completely, and pour into sauce pot.

Bring mixture to a gentle boil over medium heat stirring occasionally, once it comes to a gently boil, turn down to a low simmer, stirring frequently allow to thicken for about 5 minutes, remove from heat once desired thickness is reached. The sauce will continue to thicken a little as it cools.

Once the sauce has cooled, puree in a blender or processor. I go the extra mile and strain all the seeds out as well. I don’t like the seeds too much but either way that part is up to you.

The strawberry sauce as I am putting it in my mini processor to puree it. No sense in getting the big blender dirty.

Now its time to strain out the seeds and little pulp. You don’t have to do this step, I just prefer not to have the little seeds stuck in my teeth.

Viola lovely smooth strawberry sauce ready for what ever your heart desires. Make sure you store it in an airtight container, and store it in the fridge. It should stay fresh for 2-3 days, or you can freeze it.

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