Strawberry Sauce – Plus Canning Instructions!
I love simple recipes that turn out into something decadent and amazing. This is about this homemade Strawberry Sauce, made with just five ingredients and ready in just 40 minutes. The sauce is vibrant and flavorful. I use it to add maximum flavor to ordinary dishes, as it can transform a simple French toast or cake into something extra delicious and luxurious.
I don’t use any fancy gadgets or complicated techniques, just a bunch of strawberries, lemon, sugar, vanilla, and a saucepan. This is all you need to make this irresistible sauce that will fill your house with a summery aroma. Whether you want something to accompany your pastries, to elevate a classic cheesecake, or to fill crepes for your next brunch with the ladies, this sweet and tangy strawberry sauce is the right choice. You should try it on my buttery swim biscuits, pure comfort food!
Table of contents
This delicious topping is good on anything! It is one of the sauces that I always like to keep on hand. I especially like that it stores well in the fridge, and it also freezes well. To make it even more convenient for you, we have included canning instructions as well. This way, you can make a double batch and always have some on hand in the pantry. Believe me, it will come in handy and be a secret weapon to make everyday dishes feel special.
Why you will love this recipe
- Very few ingredients: You only need five basic and widely available ingredients to make this recipe.
- It’s so easy: Grab a saucepan and a wooden spoon. That’s all you need, no fancy equipment, and no candy thermometers. The recipe is stress-free, fuss-free, and foolproof, and on top of that, it will make your kitchen smell amazing.
- Healthier than store-bought: You can do this at home without all the extra preservatives. Once you’ve tasted this whole strawberry sauce, you’ll never go back to store-bought.
- Done in minutes: This is one of the easiest recipes to make. It takes just 10 minutes to prep and about 30 minutes to cook.
What you will need
- Strawberries – You will need two pounds of strawberries, rinsed, hulled, and chopped. I recommend ripe, but still firm strawberries, as they are not as watery.
- Sugar – White granulated sugar yields the best flavor, but coconut sugar, honey, or maple syrup also work.
- Lemon zest and juice – Make your own for the best, brightest, and refreshing taste. It also helps the strawberries release pectin, allowing the sauce to thicken naturally.
- Vanilla – 100% pure vanilla extract or natural vanilla beans for the most aromatic flavor without a bitter aftertaste.
How to make
Prepare: First, I wash, hull, and slice the fruit. Next, add it to a medium saucepan. Then, I add the lemon juice, lemon zest, and sugar. After that, give everything a good stir and place it on medium heat.
Cook: Next, I bring the mixture to a boil, then reduce the heat to low. Afterward, I continue stirring occasionally for a few minutes and simmer until the mixture has thickened.
Cool: Once the mixture has thickened, I remove it from the heat, stir in vanilla extract, and let it cool to room temperature. Keep in mind that the sauce will thicken more as it cools.
Store: Once cooled, transfer the mixture into airtight containers and store in the fridge for 5-7 days.
Strawberry Sauce Canning Instructions
You can use the canning process when you make something so delicious that you want to keep it for up to a year. For some reason, many people are afraid of canning. Either they think it is too complicated or dangerous. It is not either of these things if you do it right.
- Prepare the mixture: Follow the steps below to prepare the sauce according to the recipe. Next, let it cool to room temperature.
- Water bath: Meanwhile, fill a large pot with enough water to cover the jars by 1 inch.
- Prepare the jar rings: Also, remove the rings from the jars and set them aside.
- Prepare the lids: Next, place the lids in a small saucepan. Cover them with hot, boiling water and let them sit for 10 minutes. After that, discard the water.
- Sterilize the jars: Additionally, place the empty jars in a pot filled with hot water. Cover and boil the jars for 10 minutes. Finally, when it’s time to remove them, use kitchen tongs to remove them gently. Ensure that you discard any remaining water from the jars and place them on a clean kitchen towel. Finally, let the sterilized jars dry out.
- Add the berry mixture: Next, distribute the berry mixture evenly among the prepared jars. Ensure the jars are clean, and then add the lids and rings.
- Boil: Add the closed or sealed jars to the prepared water bath and boil for 5 minutes.
- Cool: Finally, remove the jars from the water bath and arrange them on a clean and dry kitchen towel. Now, let the jars rest undisturbed for 12 hours.
- Pop: Finally, a crucial step to watch for. Keep an eye and an ear to listen to the list pop. If it pops, it means that the jars are sealed and you can store them safely. If it doesn’t set, you must store the jars in the fridge for up to 2 weeks.
Expert tip
Thickening the sauce
Although you should not need cornstarch or other thickeners, you can use them if your sauce is not as thick as you would like it to be. I mix a tablespoon of cornstarch with two tablespoons of water and add the slurry to the strawberry mixture. I then simmer it for a few minutes until it thickens. If it’s still too watery, you can repeat this step; however, keep in mind that the sauce will thicken further as it cools.
More tips to consider
- If you want to macerate your strawberries without heat, mix sugar and put them in the fridge for several hours before adding the lemon zest, lemon juice, and vanilla.
- Use a blender or mash the berries for a less chunky sauce. For easier mashing, use a potato masher or immersion blender.
- Do not wash the strawberries until you are ready to use them. They will last longer if you remove them from the container they came in and put them in a different one with a paper towel to absorb moisture.
- Use firm strawberries for this recipe. Soft ones have too much water and will make your sauce runny.
- If you want to keep your strawberry sauce for more than a few months, consider using the canning process. It is not that hard.
Recipe variations and add-ins:
- Other berries: Add some other berries with your strawberries, like raspberries, blackberries, and cherries.
- More fruit: It would also be delicious with other fruits mixed in, such as chopped plums, peaches, and apricots.
- Different extracts: Instead of vanilla, experiment with other flavors of extracts. Orange, lime, or lemon would add tanginess, and strawberry would bring even more flavor.
- Other citrus: Instead of using lemon zest and juice, try this with lime juice.
- Spices: For a unique taste, add your favorite spices, such as cinnamon, nutmeg, and cloves.
Serving suggestions:
The sauce is fantastic on top of these strawberry pancakes with cheesecake filling! I also like to add it to Belgian waffles and homemade French crepes. It is also an excellent way to fill donuts, cupcakes, and hand pies. The kids enjoy spreading it on a slice of strawberry bread for an after-school snack.
My favorite way is to drizzle it on vanilla ice cream or a rich and decadent strawberry cheesecake! For a quick breakfast, try it on a buttered bagel or toast with a strawberry banana smoothie. Also, it works perfectly as a sweet topping for this panna cotta recipe.
How to store leftovers:
- Defrost: Thaw overnight in the refrigerator for optimal texture and flavor.
- Refrigerate: Once cooled, you can pour the mixture into glass jars and store them in the refrigerator for up to a week.
- To Freeze: Additionally, this mixture is easy to freeze. Hence, to do so, add the cooled mixture to an airtight container or a freezer-safe Ziplock bag. Lastly, place it in the freezer, and if using a Ziploc bag, lay it flat. You can freeze it for up to 3 or 4 months.
- To Defrost: Finally, if you are ready to defrost the mixture, leave it overnight in the fridge. Similarly, you can add it to a medium saucepan and reheat it on the stove. If the mixture is too watery after defrosting, simmer it with a bit of extra sugar for 15-20 minutes.
Frequently asked questions
The most common reason for a watery strawberry sauce is that your strawberries are too ripe. Having mushy strawberries that are too ripe and have too much water will make your sauce too runny to reduce properly. It’s also possible that you didn’t cook it long enough. Keep it on the stove a little longer, and you may find that your sauce is perfect. If not, add a cornstarch slurry (1 tablespoon of cornstarch dissolved in 2 tablespoons of water), turn the heat back on, and simmer for a few minutes; the sauce will thicken nicely.
To juice strawberries without heat, sprinkle one tablespoon per pound of strawberries, stir to combine, and place them in the refrigerator, covered, for at least 30 minutes. After that, come back to find sweet and juicy strawberries swimming in their juices. Wait another hour for more juice. Continue to wait, and your strawberries will become even softer. However, the juice will continue to increase. If you want it reduced and thickened, you must heat it. Additionally, if you let them sit for too long, they will become overly soft and mushy.
The thickness of the sauce is a matter of personal preference. First, you can mash the strawberries before making the sauce, so there are no chunks in it. Alternatively, you can pour the mixture into a food processor and pulse it until it reaches the desired consistency. You can also use an immersion blender if you don’t have a food processor. I like mine with a lot of chunks, but then I will mash them up or blend them if I am using it for something smooth.
First, ensure that your sauce has cooled to room temperature. If you want to use it as a layer on the cheesecake, not just a drizzle on a slice, it needs to be cooled. Next, bake your cheesecake, remove it from the oven, and let it cool to room temperature. Finally, while the cheesecake is still in the springform pan, thoroughly cooled, top it with the sauce and refrigerate for 6-8 hours. You can add it later, before serving, but it won’t get a chance to settle nicely on top of the cake.
More recipes with strawberries:
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Strawberry Sauce Recipe
Ingredients
- 2 lbs fresh strawberries rinsed, hulled and sliced
- 1 cup white granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract optional
Instructions
Prepare the Berries:
- First, rinse, pat dry, and then hull and slice the berries. Place them in a medium saucepan.
How to Make Strawberry Sauce:
- Next, add the sugar, lemon juice, and zest. Stir well to combine.
- Place the saucepan over medium heat and bring to a boil, stirring occasionally.
- Reduce the heat to low and simmer the mixture for 20-30 minutes, or until it has thickened. Stir occasionally. Remove from heat and stir in vanilla extract.
- Cool to room temperature. The sauce will thicken slightly as it cools and even more once refrigerated.
Notes
Thickening the sauce
Although you should not need cornstarch or other thickeners, you can use them if your sauce is not as thick as you would like it to be. I mix a tablespoon of cornstarch with two tablespoons of water and add the slurry to the strawberry mixture. I then simmer it for a few minutes until it thickens. If it’s still too watery, you can repeat this step; however, keep in mind that the sauce will thicken further as it cools.More tips to consider
- If you want to macerate your strawberries without heat, mix sugar and put them in the fridge for several hours before adding the lemon zest, lemon juice, and vanilla.
- Use a blender or mash the berries for a less chunky sauce. For easier mashing, use a potato masher or immersion blender.
- Do not wash the strawberries until you are ready to use them. They will last longer if you remove them from the container they came in and put them in a different one with a paper towel to absorb moisture.
- Use firm strawberries for this recipe. Soft ones have too much water and will make your sauce runny.
- If you want to keep your strawberry sauce for more than a few months, consider using the canning process. It is not that hard.