Stephanie Thurow

Chunky Strawberry Sauce

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Preparation info
  • Yield:

    2 pints

    • Difficulty

      Easy

Appears in
Can It & Ferment It: More Than 75 Satisfying Small-Batch Canning and Fermentation Recipes for the Whole Year
Can It & Ferment It

By Stephanie Thurow

Published 2017

  • About

Strawberry sauce is a great addition to an ice cream sundae, pancakes, waffles (mixed into the batter), stirred into yogurt, or added to lemonade on a hot summer day.

Ingredients

  • 2 lbs. strawberries, stems removed, quartered
  • 4 cups non-GMO or organic granulated sugar

Method

In a wide bowl, use a potato masher to crush strawberries in batches until you have 3 cups of mashed berries. Leave strawberries more intact if you prefer more chunkiness.

In a heavy-bottomed, nonreactive pot, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved, then increase the heat to high and bring the mixture to a full rolling boil