Strawberry Sauce
Servings 24 servings (may vary)
Calories 23kcal
Ingredients
- 3 cups hulled and diced strawberries (around 1/4-1/3 inch cubes)
- 1/2 cup granulated sugar
- 3 Tbsp fresh lemon juice
- 1 Tbsp cornstarch (dissolved in 1 Tbsp cold water) additional as needed
Instructions
- In a small heavy bottomed saucepan cook 2 cups diced strawberries with sugar and lemon juice.
- Bring to a boil, then immediately lower the heat to medium heat and simmer uncovered for 5 minutes to allow the strawberries to break down. Roughly mash with fork.
- Thicken: In a small bowl dissolve 1 Tbsp cornstarch in 1 Tbsp cold water until completely dissolved. Whisk the cornstarch slurry into the warm strawberries in the saucepan. (Repeat, if desired. The sauce will continue to thicken as it cools.)
- Remove the saucepan from the heat, add reserved diced strawberries, mixing well to combine.
- Let the strawberry mixture cool completely then transfer to a mason jar or airtight container.
- Store chilled in the fridge for up to 1 week. (Yield: 1 1/2 cups)
Nutrition
Serving: 1Tbsp | Calories: 23kcal | Carbohydrates: 6g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 0.3mg | Potassium: 30mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 2IU | Vitamin C: 11mg | Calcium: 3mg | Iron: 0.1mg