Chunky Strawberry Sauce Recipe
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.
- 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
- Place 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.
- Place 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.
- Remove 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.
I tried making the strawberry sauce with a different quantity of strawberry,sugar and lemon juice. Instead of adding ~1.5 pounds of strawberry, I only added 400g. I substituted the a cup of sugar to 3/4 and added 2.5 table spoon lemon juice instead of 1. The result came out as slightly more sour. However, it tastes nice. If you would like to try out the quantity stated above, I suggest you to substitute the 2.5 tablespoon of lemon juice to 1.5, the result should come out perfect.
mtomto, unless you're trying to keep this shelf stable and "put it up", no need to sterilize the jars. barryg, you could play around with adding some balsamic vinegar to it and using it on chicken or pork, perhaps. Amy, CHOW test kitchen
is there a need to do the whole steilize the jar thing here???
Is there a need to do the whole sterilize the jar thing here???
Any ideas for a more savory application of this sauce?