Nicoles Strawberry Sauce Recipes

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.

NICOLE'S STRAWBERRY SAUCE

Steps:

• In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over low heat until sugar dissolves. Increase heat to medium high, and continue to cook, stirring occasionally, until strawberries are soft and have released most of their juice, about 10 minutes.
• Strain mixture through a fine-mesh sieve into a medium bowl. Chill until ready to use.

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.

NICOLE'S POACHED RHUBARB WITH STRAWBERRIES

Steps:

• Place rhubarb in a medium bowl. In a small saucepan, combine sugar, vanilla bean, orange zest, and 2 cups water. Bring to a boil, and immediately pour over rhubarb. Set aside until rhubarb is soft and tender, about 1 hour. Drain rhubarb. Chill, reserving syrup for another use. Stir strawberries into rhubarb mixture.

STRAWBERRY SAUCE

Steps:

• Combine strawberries, jam, sugar, and salt in medium saucepan. Cook, stirring frequently, over medium heat, until sauce has thickened, about 8 minutes.
• Remove from heat, stir in lemon juice, and transfer to medium bowl.
• Cool for 30 minutes, then loosely cover with plastic wrap and refrigerate until chilled, about 2 hours.

FRESH STRAWBERRY SAUCE

Steps:

• Combine strawberries, sugar, 2 tablespoons water, and balsamic vinegar in a saucepan; bring to a simmer over medium heat.
• Reduce heat to medium-low, cover, and simmer for 15 minutes.
• Whisk 2 tablespoons water and cornstarch together 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.