Juniors Fresh Strawberry Sauce Recipes

FRESH STRAWBERRY SAUCE

Steps:

• Stir all ingredients together in a medium sauce pan and bring to a boil over medium high heat. Reduce heat to medium and cook for another 15 minutes until thickened. Let cool and refrigerate.
• A million uses:.
• Spoon over ice cream, pancakes or waffles and add a dollop of whipped cream.
• Drizzle over cheesecake or angle food cake.
• How about a trifle with layers of pound cake and whipped cream.
• Make a smoothie.
• Of course -- strawberry shortcake.

FRESH STRAWBERRY SAUCE

Steps:

• Combine the strawberries and sugar in a small bowl; cover and refrigerate for 2-3 hours. Drain, reserving juice. Set berries aside. Add water to juice to measure 1/2 cup; pour into a saucepan. Stir in cornstarch until smooth. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; stir in extract. Pour over berries; fold gently. Chill. Serve over ice cream or cake.

JOE'S "SAY CHEESE" CHEESECAKE WITH FRESH STRAWBERRY SAUCE

Steps:

• For the crust: Preheat the oven to 375 degrees F. Spray the bottom of a 10-inch springform pan with cooking spray; line the bottom with a round of parchment paper; and spray the paper with cooking spray. Place the pan on a sheet of heavy-duty aluminum foil and bring the foil up around the sides to enclose the seam between the bottom and the sides of the pan (this will prevent water from leaking in).
• Stir together the graham cracker crumbs and sugar in a mixing bowl. Add the melted butter and mix until the crumbs are coated. Press the mixture firmly into the bottom of the pan and up the sides. Set aside.
• For the filling: In a stand mixer, beat the cream cheese together with the sour cream. Add the eggs, one at a time, beating well after each addition. Add the sugar, cornstarch and vanilla, and beat until smooth.
• Pour the filling into the prepared crust. Set the foil-wrapped pan inside a larger pan, and carefully pour 1/2 inch of warm water into the larger pan to create a water bath. Bake for 1 hour. Turn off the oven, open the oven door and let the cheesecake stand in the opened oven for 1 hour. Refrigerate the cheesecake for 2 hours or overnight before removing it from the pan.
• For the sauce: Process the strawberries, sugar and lime zest in a food processor or blender until smooth. Chill for at least 1 hour before serving. (The sauce is best served cold from the refrigerator.)

MARIAN'S DELICIOUS STRAWBERRY SAUCE

Steps:

• Mash the strawberries with a potato masher in a pot. Stir the lemon juice, sugar, cornstarch, and salt into the mashed strawberries. Place the pot over medium heat. Stirring constantly, bring the mixture to a boil; remove immediately from the heat and allow to cool to room temperature.

SUGAR-FREE STRAWBERRY SAUCE

Steps:

• Slice strawberries. Pour into medium sized saucepan. Add water and lemon juice and cook the strawberries on low to medium heat for 20 minutes.
• Check and stir the sauce frequently. Make sure to keep an eye on it so it doesn't burn.

STRAWBERRY SAUCE

Steps:

• Whisk together the cornstarch and water and add to a small saucepan.
• Add the strawberries, sugars, vanilla, and lemon juice to the saucepan and cook over medium-high heat until the mixture begins to simmer, stirring constantly.
• Reduce heat to medium and simmer for 5 minutes, stirring frequently.
• Remove from heat and allow to cool in the pot before transferring to a serving dish or storing it in an airtight container in the refrigerator. The mixture will thicken more as it cools.

JUNIOR'S FRESH STRAWBERRY SAUCE

Steps:

• Wash, sort through, hull, and slice the berries 1/2 inch thick.
• Bring 1 cup of the water and the sugar to a boil in a medium sized sauce pan over high heat.
• Boil for 5 minutes.
• Mix cornstarch and the remaining 1/4 cup water together in a cup until the cornstarch throughly dissolves.
• Slowly whisk this mixture into the boiling syrup.
• Return to a full boil and boil for 2 minutes.
• Remove the syrup from the heat and whisk in the food coloring if you wish.
• Stir in the vanilla and gently fold in the strawberries.
• Store in the refrigerator for up to 3 days or in the freezer for up to 1 month.

FRESH STRAWBERRY SAUCE

Steps:

• Combine strawberries, sugar, 2 tablespoons water, and balsamic vinegar in a saucepan and bring to simmer over medium heat.
• Reduce heat to medium-low, cover, and simmer for 15 minutes.
• Whisk 2 tablespoons water and cornstarch in a small bowl.
• Whisk cornstarch mixture into strawberry mixture. Cook, stirring constantly, until mixture thickens, 1 to 2 minutes. Remove from heat.
• Transfer mixture to a blender and puree until smooth.

STRAWBERRY SAUCE

Steps:

• Combine the strawberries, sugar, lemon juice and 2 tablespoons water in a saucepan. Cook over medium heat, stirring occasionally, until the berries break down, about 10 minutes. Remove from the heat; stir in the vanilla.
• Strain through a fine-mesh sieve into a bowl, pressing against the solids; let cool completely. To store, cover and refrigerate up to 4 days.