A Tale of Two Strawberry Sauces


| 7/21/2014 9:51:00 AM


strawberry sauce

I was writing as a guest blogger for my friend Sheryl, when I came up with this idea for two strawberry sauces. These recipes resulted from the unfortunate situation of having too many strawberries, and I didn’t want to just freeze them.

The berries in question came from a local farm stand, Miller’s Bay, and are fabulous berries, so, the question became, what to do. I’d already gone the jam, shortcake, with cream, route. In a way, they ended up getting treated almost the same way tomatoes get treated around here, or applesauce: Simmered. A low, slow simmer with just sugar or apples added to the mix, comes up with a brilliant ruby red, super yummy strawberry deliciousness.

The sauces can be used over ice cream, cake, or anything that tickles your fancy, in short, anything that needs a touch of summer sunshine. In doing research for these two, I quickly realized that most recipes called for a ton of sugar, as much sugar as berry. My feeling was that all you would taste is a fruity sweetness, but not much berry. So, I set to work. What I found was that an almost than 2:1 berry to sugar ration worked pretty good, and you could even do with less sugar. It will all become clear below.

Strawberry Sauce Recipes

Strawberry Sauce Recipe 1

6 cups washed, hulled strawberries
1 ½ cups sugar
I small unpeeled apple, finely chopped
2 tbsp lemon juice





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