Strawberries In Natural 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.

ALL-NATURAL STRAWBERRY SAUCE

Steps:

• Roughly chop the strawberries and toss the pieces into a 2 quart saucepan.
• Add honey, vanilla bean, and seeds and bring to a boil. You may have to add ¼ C of water, depending on how juicy your strawberries are. Cook the mixture until the strawberries are tender and cooked, about 10 minutes. As long as you leave the mixture on medium heat, you can walk away from pot. Just make sure the pot has enough moisture so the sauce won't burn (you can add more water if necessary).
• When the strawberries are cooked and the sauce thickens to a syrup-like consistency, add the balsamic vinegar and continue to cook for a few minutes longer to thicken again.

STRAWBERRIES IN NATURAL SAUCE

Steps:

• Mix your strawberries with enough sugar to cover. Let sit for a few hours or long enough for the sugar to draw out the strawberries' natural juices.

STRAWBERRY SUNDAE SAUCE

Steps:

• Add the strawberries, sugar and salt to a small saucepan. Mix the cornstarch with 1/2 cup water in a small bowl and add it to the saucepan. Slowly heat the mixture over medium heat, stirring constantly, until it comes to a simmer, about 5 minutes. Lower the heat so it's at a very gentle simmer and cook, stirring frequently, until the sauce thickens, about 20 minutes. Remove from the heat, stir in the lemon zest and juice and let cool.
• Serve over ice cream with salted peanuts on top.

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.