Strawberryhoneysauce Recipes

STRAWBERRY SAUCE

Steps:

• Wash and hull the strawberries.
• Mash the strawberries a layer at a time in something like a pie plate using something like a potato masher.
• You should end up with around 1 litre (4 cups / 32 oz) of mashed strawberries. A tidge under or over is fine.
• Put in a large stainless steel pot.
• Ladle out about 4 tablespoons of juice and put in a small bowl.
• Whisk in the pectin powder all at once and then either the sugar or liquid stevia or honey, set aside.
• Add the calcium water to the pot.
• Bring the pot to a boil over high heat.
• Add the juice and pectin mixture a little at a time, stirring constantly.
• Let boil vigorously for another 2 minutes, stirring constantly.
• Remove from heat.
• Ladle into 125 ml (4 oz) or quarter-litre (1/2 US pint / 8 oz) jars.
• Leave 1 cm ( 1/4 inch) headspace.
• Debubble, adjust headspace.
• Wipe jar rims.
• Put lids on.
• Process in a water bath or steam canner.
• Process jars for 10 minutes; increase time as needed for your altitude.

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.

HONEYED STRAWBERRIES

Steps:

• Mix honey, vanilla, and orange juice together in a medium bowl until honey is dissolved. Add strawberries, stir to coat, and let sit until berries give off their juices, at least 5 minutes. Stir briefly before using.

STRAWBERRY HONEY SAUCE

Steps:

• Warm the honey in a small saucepan over low heat, stirring until thin but not hot.
• Remove from heat and add lemon juice and strawberries.
• Stir until blended, cover and let stand at room temeperature until ready to serve.
• Note: The sauce will keep covered in the fridge for 2 to 3 days.
• Allow to reach room temperature before serving.

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.

STRAWBERRY HONEY SODA RECIPE BY TASTY

Steps:

• Add the strawberries to food processor and purée into a smooth paste.
• Add the strawberry purée to a small saucepan with the simple honey syrup. Simmer over medium heat for 5 minutes, until slightly reduced. Let cool completely, then strain into an airtight glass container and store in the refrigerator for up to 2 months.
• To serve, mix 1-2 tablespoons of strawberry syrup with 8 ounces of seltzer water in a glass over ice.
• Nutrition, per 1 tablespoon Calories: 16 Sugars: 4 grams
• Enjoy!

MOM'S SIMPLE & SWEET STRAWBERRY SAUCE

Steps:

• Slice strawberries and put into a saucepan on medium heat along with the sugar.
• Keep heating until the sugar is gone (carmilized), the strawberries are a little softer, and the syrup is at the bottom.
• Now you can use this delicious sauce for almost anything, it's even good warm off the stove plain!