My Fresh Strawberry Sauce Food

FRESH STRAWBERRY SAUCE

Steps:

• Combine the strawberries and sugar in a small bowl; cover and refrigerate for 2-3 hours. Drain, reserving juice. Set berries aside. Add water to juice to measure 1/2 cup; pour into a saucepan. Stir in cornstarch until smooth. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; stir in extract. Pour over berries; fold gently. Chill. Serve over ice cream or cake.

STRAWBERRY SAUCE

Steps:

• Place the strawberries, sugar, vanilla and lemon juice in a medium saucepan over medium-high heat. Bring to a gentle boil, stirring constantly, and cook until the strawberries are very soft, a good 5 minutes. Turn off the heat and use a potato masher to completely smush them to smithereens. Pour the mixture into a fine-mesh strainer placed over a bowl. Use a spoon to stir the fruit so the liquid is forced through. Continue until almost all of the liquid is in the bowl. Set the pulp aside.
• Skim as much foam off the sauce as you can. Pour the skimmed sauce back into the same saucepan, add 1/4 cup of the pulp back in and boil again for 3 minutes over medium-high heat. Skim off any more foam that has formed on the surface, then allow the sauce to cool slightly before pouring it into a pitcher or jar. Refrigerate it to thicken and serve it cold.

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.

STRAWBERRY SAUCE

Steps:

• Combine ingredients in medium saucepan over medium-low heat; stir gently until sugar dissolves and berries are soft, about 10 minutes.
• Remove from heat and cool.

FRESH STRAWBERRY SAUCE

Steps:

• Stir all ingredients together in a medium sauce pan and bring to a boil over medium high heat. Reduce heat to medium and cook for another 15 minutes until thickened. Let cool and refrigerate.
• A million uses:.
• Spoon over ice cream, pancakes or waffles and add a dollop of whipped cream.
• Drizzle over cheesecake or angle food cake.
• How about a trifle with layers of pound cake and whipped cream.
• Make a smoothie.
• Of course -- strawberry shortcake.

FRESH STRAWBERRY SAUCE

Steps:

• Combine strawberries, sugar, 2 tablespoons water, and balsamic vinegar in a saucepan and bring to simmer over medium heat.
• Reduce heat to medium-low, cover, and simmer for 15 minutes.
• Whisk 2 tablespoons water and cornstarch in a small bowl.
• Whisk cornstarch mixture into strawberry mixture. Cook, stirring constantly, until mixture thickens, 1 to 2 minutes. Remove from heat.
• Transfer mixture to a blender and puree until smooth.

JUNIOR'S FRESH STRAWBERRY SAUCE

Steps:

• Wash, sort through, hull, and slice the berries 1/2 inch thick.
• Bring 1 cup of the water and the sugar to a boil in a medium sized sauce pan over high heat.
• Boil for 5 minutes.
• Mix cornstarch and the remaining 1/4 cup water together in a cup until the cornstarch throughly dissolves.
• Slowly whisk this mixture into the boiling syrup.
• Return to a full boil and boil for 2 minutes.
• Remove the syrup from the heat and whisk in the food coloring if you wish.
• Stir in the vanilla and gently fold in the strawberries.
• Store in the refrigerator for up to 3 days or in the freezer for up to 1 month.

MARIE'S FRESH STRAWBERRY SAUCE

Steps:

• Place all ingredients in blender and blend until sauce consistency.