This amazing fruit is at the start of its season. So making this bright and fresh tasting sauce is a must. I share how to serve it 2 ways, chunky and smooth, so whatever your preference you can dig in. You can throw it on biscuits, yogurt, or eat it all by itself.
I do not add any sweetner to the sauce, till after it has cooked down. My reason behind this is most strawberries this time of year are ripe enough no sugar is needed. However in off seasons, for this amount of strawberries you may need 1/2 cup of the sweetener of your choice.
Start with 2 lb cartons of strawberries and a 3 qt sauce pan. Cut the strawberries into chunks of about the same size and add them to the sauce pan. Add 2 tablespoons of water to help with softening. Place lid on the saucepan, and turn on medium heat.
Allow the strawberries to cook till they bubble, usually about 30 minutes. The sauce at this point will look like the picture below. A chunky kind of strawberry soup. Taste the sauce at this point and add sweetener if needed. Add sweetener in small increments not only to keep carbs down (if using honey or white sugar) but also because adding too much sweetener will take away from the bright strawberry flavor.
At this point you have 2 choices, use it as it is (which is amazing!) or to puree and strain for a smoother sauce. If you choose to puree the instructions are below.
If you choose to keep it chunky it should keep in the fridge – about 10-14 days. I do not freeze the sauce when it is in the chunky form due to the tendency to crystallize and get very watery once you unfreeze it. You are welcome to freeze it if needed, just be aware it will be much thinner once you defrost.
To puree the strawberry sauce, allow it to cool (at least an hour) and then place it in a blender. If the sauce is still warm, start the blender on the lowest speed you can and work up from there. (Hot things in a blender will blow up everywhere – I have tested this and you do not want the mess!) I usually blend it for a few minutes (2-3) once I reach the highest setting.
While the strawberries are blending set up the next step. Find a container which will fit all the puree, and place a fine mesh strainer over the top of it. If you do not have fine mesh you also can use a more coarse strainer and place cheese cloth over the bottom it to keep the seeds from coming through.
Once the puree is blended it will look like the picture below, kinda of a strawberry milk color and a thick almost milkshake consistency.
Take the puree and pour it through the strainer and into the container. I usually do this twice, cleaning the seeds in the bottom of the strainer after the 1st passing. This helps to ensure sure I got everything and creates a smooth sauce.
Once its strained, put a lid on the container and place in the fridge. In puree form will keep well in the freezer as well as the fridge.
Keep times: fridge – 10 days (roughly, before you might see some separation) In the freezer – about 2 months (before it becomes crystallized and takes on a kind of weird texture)