Maries Fresh Strawberry Sauce Food

STRAWBERRY SAUCE

Steps:

• Combine the strawberries, sugar, lemon juice and 2 tablespoons water in a saucepan. Cook over medium heat, stirring occasionally, until the berries break down, about 10 minutes. Remove from the heat; stir in the vanilla.
• Strain through a fine-mesh sieve into a bowl, pressing against the solids; let cool completely. To store, cover and refrigerate up to 4 days.

HOMEMADE STRAWBERRY SAUCE (TOPPING)

Steps:

• Whisk the cornstarch and water together until all the cornstarch has dissolved. (I just use a fork to mix-very easy.)
• Place the cornstarch mixture, along with the rest of the ingredients, into a small saucepan over medium heat. Using a wooden spoon or rubber spatula, stir the mixture as it cooks. Break up some of the strawberries as you stir.
• Bring it to a simmer and allow to simmer for 5 minutes, stirring constantly. After 5 minutes, remove pan from the heat and allow to cool. The mixture will thicken as it cools.
• You can serve the sauce warm before it cools completely if desired, or store in the refrigerator for up to 1 week. Strawberry topping will be thick after refrigeration, so microwave for 15 seconds or warm on the stove to thin out, if desired.

HOMEMADE STRAWBERRY SAUCE

Steps:

• If using fresh strawberries, cut the heads off of each strawberry and quarter them. Set 1/2 cup aside if you like a chunkier sauce.
• In a medium sauce pan, over medium heat, add strawberries, vanilla & sugar. Mix well.
• As the strawberries warm up, they will begin to sweat. Continue stirring every minute or two.
• After 7 - 10 minutes, your strawberries will be mushy and there will be a lot of liquid in the pan.
• Mash this mixture up with a potato masher or for a smoother sauce, pour hot strawberry mixture into a blender and pulse 2 - 3 times.
• Strawberry mixture will be chunky (this is good!).
• Dice up remaining strawberries and add to hot sauce.
• Pour mixture into a bowl and refrigerate until cool - about 30 minutes.
• Once cool, enjoy on EVERYTHING!