Homemade Strawberry Sauce
This homemade strawberry sauce takes 20 minutes and 4 ingredients to turn ordinary breakfasts and desserts into something extraordinary. The secret is macerating the berries first for deep, real strawberry flavor.
Equipment
- Medium heavy-bottomed saucepan
- Wooden spoon or silicone spatula
- Fine-mesh sieve (optional)
- Mason jar or airtight container
Ingredients
- 1 lb fresh or frozen strawberries
- 1/2 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 pinch fine sea salt
Instructions
- Macerate: Toss the berries with the sugar and lemon juice in the saucepan. Let them sit for 10 minutes. The sugar pulls out the juice, creating a natural syrup right in the pot.
- Cook: Bring the mixture to a steady simmer over medium heat. Cook for 12-15 minutes, stirring occasionally, until the berries have broken down and the sauce has thickened enough to coat the back of a spoon. The bubbles will get larger as the liquid reduces.
- Add salt: Stir in the pinch of salt off the heat. This wakes up all the flavors.
- Optional - blend: For a smoother sauce, use an immersion blender for 2-3 pulses. I prefer it chunky - I like finding whole pieces of berry on my pancakes - but Nora likes it smooth. So I blend half and leave half.
- Cool: Let it rest in the pot for 10 minutes. It will continue to thicken as it cools. Don't rush this step.
Notes
Make ahead: Store in an airtight jar in the fridge for up to 2 weeks, or freeze for up to 6 months. Thaw overnight in the fridge or gently warm.
Pro tips: Don't skip the maceration (10-minute rest is key). Use a heavy-bottomed pot to avoid scorching. Let it cool completely before jarring - if sealed warm, condensation can make the sauce watery.