YUM. I really love berries. Maybe it’s the Pacific Northwest in me, but I can make a million and one things with berries and love them all. I wanted to make a simple strawberry sauce recipe that more berries than anything else, that I could make with frozen berries in the off season.
This can used on anything from french toast, waffles, pancakes, in lemonade or limeade, with a lemon lime soda, drizzled on ice cream, cheesecake, crepes, banana splits, angel food cake, pound cake, with a rich chocolate brownie… What CAN’T you put this on?!
I make no claims as to how long it keeps in the fridge (especially since we used ours up fairly quickly) But it should keep for a couple of weeks I’m guessing. You could also freeze it to have on hand as well.
STRAWBERRY SAUCE
Recipe by My Stained Apron
3 cups strawberries, fresh or frozen
1/4 to 1/2 cup sugar (depending on desired sweetness and sweetness of berries)
1/4 cup water
1 T vanilla
1 tsp vanilla extract
Put the berries, sugar, and water in a pot and bring to a boil.
Boil for about 5 minutes, or until berries are soft and break down easily.
Remove from heat, add vanilla and lemon juice.
Let cool slightly and puree in blender.
Store in the fridge.
Strawberry Sauce
August 20, 2010
Category
Sauces / Condiments
Cook Time
10 minutes
Total Time
10 minutes
Ingredients
- 3 cups strawberries, fresh or frozen
- 1/4 to 1/2 cup sugar (depending on desired sweetness and sweetness of berries)
- 1/4 cup water
- 1 T vanilla
- 1 tsp vanilla extract
Instructions
- Put the berries, sugar, and water in a pot and bring to a boil.
- Boil for about 5 minutes, or until berries are soft and break down easily.
- Remove from heat, add vanilla and lemon juice.
- Let cool slightly and puree in blender.
- Store in the fridge.
