Strawberries, oh, they remind me of summer picnics and sticky fingers from berry picking—those were the days! This 2-ingredient strawberry sauce? It’s like a quick burst of sunshine on your plate, so simple yet bursting with flavor. Whether you’re drizzling it over pancakes or just sneaking a spoonful from the fridge (we’ve all been there), this sauce is a little sweet escape.
Steps
- Begin by placing fresh strawberries and sugar into a small saucepan over medium-high heat. Stir occasionally as the strawberries release their juices and come to a boil.
- Once boiling, lower the heat to continue cooking the strawberries without a lid. Stir occasionally until the mixture thickens into a sauce, which usually takes about 15-20 minutes.
- Remove the saucepan from heat and allow the strawberry sauce to cool to room temperature. Use immediately as a topping, or store it in an airtight container in the fridge for up to a week.
Ingredients
- Fresh strawberries
- Sugar
Nutritional Values
Calories: 56kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 116mg | Fiber: 2g | Sugar: 12g | Vitamin A: 9IU | Vitamin C: 44mg | Calcium: 12mg | Iron: 1mg
FAQ
- Why isn’t my strawberry sauce thickening?
- If your strawberry compote isn’t thickening, it might be because your strawberries are overly ripe, which increases their water content. To achieve a thicker sauce, try using slightly underripe strawberries. Alternatively, you can add a cornstarch slurry by mixing equal parts cornstarch and cold water, then stir it into the compote gradually until it reaches your desired consistency.
- Can I prepare this strawberry compote in advance?
- Absolutely! This compote is ideal for meal preparation. You can make it ahead of time and store it in the refrigerator for up to three days. Just ensure it’s stored in an airtight container to maintain its freshness.
- Is it necessary to add sugar to the compote?
- No, adding sugar is optional. You can leave it out altogether or substitute it with natural sweeteners like honey or agave nectar. Keep in mind that the natural sweetness of your strawberries will affect the final taste of the compote.
- Can homemade strawberry sauce be frozen?
- Yes, you can freeze strawberry compote for up to three months. Place it in a freezer-safe container before freezing. When you’re ready to use it, let it thaw overnight in the refrigerator.
- How long will the strawberry sauce last in the refrigerator?
- The strawberry compote can be stored in the fridge for up to three days. After that, it may start to lose its freshness and flavor, so it’s best to enjoy it within that timeframe.
Tips
- Uniform Strawberry Slices: Ensure the strawberries are cut into uniform pieces to promote even cooking and prevent some pieces from overcooking while others are still firm.
- Avoid Overcooking: Cook the strawberries just until they have softened and released their juices. Overcooking can break them down too much, turning the sauce into a jam-like consistency.
- Experiment with Flavors: Add a splash of vanilla extract or a squeeze of lemon juice for a flavor boost. Vanilla enhances sweetness, while lemon adds a refreshing tartness.
- Baking Alternative: For a more hands-off approach, bake the strawberry mixture in a deep dish at 400°F for 15-20 minutes until softened and bubbly, instead of cooking on the stovetop.
Equipment
- Ingredient Strawberry Sauce, which you may not typically have at home:
- Small Saucepan – If you don’t already have a suitable saucepan for simmering the strawberries and sugar.
- Airtight Containers – For storing the strawberry sauce in the fridge or freezer.
- Deep Baking Dish – If you choose to try the oven-baked method for the sauce.
- Cornstarch – If you need to thicken the sauce and don’t already have cornstarch at home.
