photo credit: Eat Live Run

There is no better time to get sweet strawberries than right now. We are coming into peak season for this delicious fruit. When I’m not eating them fresh, I’ve been making strawberry sauce. It is so simple and so versatile. I’ve been adding it to my oatmeal, smoothies, yogurt, ice cream, pancakes, and so much more.

Ingredients:
strawberries
sugar
lemon juice
vanilla (optional)

photo credit: Eat Live Run

I used about 10-12 pounds of strawberries (an entire flat) when I made this sauce. Start by washing the berries and taking off the stem. Add them to a large pot on the stove. Add some sugar, this will depend on the sweetness of the berries. Right now they are at their peak,so I only added ¾ cup for about 10-12 pounds of berries. I also added the juice of 1 lemon to help balance out the sweetness. Feel free to add some vanilla extract, or even better, a vanilla bean. Cook over medium low heat and use a fork or a potatoe masher to help break up the berries. Let the berries cook down for about 30-45 minutes or until it starts to thicken. It’s as simple as that. You can store the sauce in the fridge in an airtight container for up to a week, or put it in freezer bags and store it for months. The 10 pounds of berries I used turned into a little over 2 quarts of sauce.

Enjoy!

Check out this Lemon Cornmeal Pancakes recipe from Eat Live Run, for something to smother your strawberry sauce with.