Instructions
In a saucepan, combine strawberries and sugar. Bring to a low boil over medium-low heat. Reduce and simmer for about 10-15 minutes.
Remove from heat and let cool. Stir in vanilla. Store leftovers in an airtight container in the refrigerator.
Notes
For fresh strawberry flavor, use the ripest, sweetest fresh strawberries you can find. If at all possible, use organic strawberries.
Do not simmer them too long, as the berries will completely break down. I think the sauce is far better with bits of fresh berries in it.
If you prefer fewer chunks in your strawberry sauce, use an immersion blender to puree some of the strawberries. Go slowly and purree just enough to reach your desired consistency.
Stir in the vanilla extract after the sauce cools a little bit so the sauce will retain more of the vanilla flavor.
For a change of pace, substitute orange juice or lemon juice for the vanilla extract.
This sauce also works well with cherries, blueberries, blackberries, and raspberries. Although depending on how juicy your blackberries and raspberries are, you may need to add a couple of tablespoons of cornstarch slurry.
Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze for up to 3 months in a freezer-safe container or zipper freezer bag. Thaw in the refrigerator overnight.
Nutrition
Calories: 36kcal | Carbohydrates: 9g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 0.4mg | Potassium: 56mg | Fiber: 1g | Sugar: 8g | Vitamin A: 4IU | Vitamin C: 21mg | Calcium: 6mg | Iron: 0.2mg
