Sometimes my kitchen ambitions collide with my actually ability to execute. Too many strawberries meant finding a quick easy recipe to make use of them: strawberry sauce. Read my full May 2106 column.
Recipe tester: you can adapt this recipe for blueberries using 1 pound and 1/2 cup sugar; omit food coloring. The syrup will last for a few months in the refrigerator and can be frozen. Adapted from “The Pioneer Woman Cooks Dinnertime,” by Ree Drummond (William Morrow, 2015).
2 pounds strawberries, hulled
1 cup sugar
1 teaspoon vanilla extract
Juice of 1/2 lemon
Couple drops of red food coloring, optional
Place strawberries, sugar, vanilla and lemon juice in a medium saucepan over medium-high heat. Bring to a gentle boil, stirring constantly, and let the strawberries cook for a good 5 minutes, or until they are soft.
Turn off the heat and use a potato masher to completely mash the berries. If you’d like to bump up the red color, add a couple drops of food coloring.
Pour mixture into a fine-mesh strainer placed over a bowl. (You also could use a food mill.) Use a spoon to stir the fruit so the liquid is forced through. Set the pulp aside if you want to add some back to the finished sauce.
Skim as much foam off the sauce as you can. Then pour sauce back into the same saucepan. Bring to a boil for 3 minutes over medium-high heat. Turn off heat and let it cool for 5 minutes. Pour into a glass jar or container. If you like, add a spoonful or two of the pulp back into the sauce. Store in refrigerator until ready to serve.
Serve either straight out of the fridge or warmed up in the microwave over ice cream.
Yield: 1 1/2-2 cups
[gpp_icon type=”summary”] Strawberry sauce printable recipe