Chunky Strawberry Sauce

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2 1/3 cups Easy
(5)
Total:
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Ingredients (4)

  • 1 1/2 pounds strawberries, washed, hulled, and cut into large dice
  • 1 cup granulated sugar
  • 1 teaspoon finely grated lemon zest (from 1 medium lemon)
  • 1 tablespoon freshly squeezed lemon juice
Nutritional Information
  • Calories249
  • Fat0.52g
  • Saturated fat0.03g
  • Trans fat
  • Carbs63.38g
  • Fiber3.47g
  • Sugar58.33g
  • Protein1.16g
  • Cholesterol
  • Sodium2.27mg
  • Nutritional Analysis per serving (4 servings) Powered by

The ripeness of your strawberries will determine the thickness of your sauce: Slightly underripe berries have a little more pectin, yielding a thicker, jammy consistency, while very ripe berries result in a more juicy sauce. Either way, no yogurt, piece of toast, pound cake, or ice cream will complain.

Instructions

  1. 1Place strawberries and sugar in a medium, nonreactive saucepan and stir until strawberries are coated in sugar. Mash with a potato masher until about half of the strawberries are completely smashed but some medium-sized chunks remain, about 1 minute.
  2. 2Place the pan over high heat and cook, stirring occasionally, until bubbles form along the pan’s edge, about 5 minutes. Skim any foam from the surface of the sauce with a spoon and discard. Add lemon zest and juice, stir to combine, and bring to a full boil, cooking until foam coats the surface, about 2 minutes.
  3. 3Remove from heat and skim and discard the foam. Let the sauce cool to room temperature. Transfer to a container with a tightfitting lid and refrigerate for up to 3 weeks.
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