Description
This Fresh Strawberry Sauce recipe is a simple and delicious way to elevate desserts or breakfasts with just three ingredients. Made by gently simmering hulled, sliced strawberries with sugar and fresh orange juice, the sauce develops a sweet, syrupy texture perfect for drizzling over pancakes, ice cream, yogurt, or cakes. It uses fresh fruit and minimal added ingredients for a bright, natural flavor.
Ingredients
Ingredients
- 1 pound fresh strawberries, hulled and thickly sliced, divided
- 1/4 cup granulated sugar
- 1 tablespoon freshly squeezed orange juice (from 1/2 orange)
Instructions
- Heat the strawberries, sugar, and orange juice: In a small saucepan over medium-high heat, combine three-quarters of the sliced strawberries with the granulated sugar and freshly squeezed orange juice. Stir the mixture to combine all ingredients evenly before heating.
- Bring to a gentle boil: Allow the mixture to come to a gentle boil while stirring occasionally to prevent sticking. Continue cooking until the strawberries soften and release their juices, creating a syrupy consistency, which should take about 5 minutes.
- Simmer and thicken the sauce: Reduce the heat to medium and let the sauce cook further, stirring occasionally, until it thickens to your desired consistency, approximately 15 minutes. This slow simmer allows flavors to concentrate and the sauce to develop a rich texture.
- Finish and serve: Once thickened, remove the sauce from heat. You can use it warm or let it cool before serving. The reserved quarter of fresh strawberries can be stirred in for added texture if desired.
Notes
- You can adjust the sweetness by adding more or less sugar according to your taste.
- For a chunkier sauce, reserve some strawberries to fold in after cooking.
- Use freshly squeezed orange juice for the best flavor, but lemon juice can be substituted if preferred.
- Store leftover sauce in an airtight container in the refrigerator for up to one week.
- This sauce also freezes well; thaw in the fridge and stir before serving.
