Strawberry sauce

This is canning strawberry jam – not the fresh sauce recipe here

Strawberry Sauce

In May when they finally come into season, it’s been so long since we had fresh juicy fruit – since August, when the peaches dried up – that we just grab handfuls of strawberries and cram them into our mouths plain.

But after a few days, we’re ready to eat strawberries in more sophisticated ways. or we might want to serve them to company. This isn’t much harder than plain strawberries, and it’s a little fancier.

If you can spare a couple of afternoons to cut up two or three flats of strawberries and freeze them in small tupperware cups, you can enjoy this treat all winter too, and it will make next February much nicer! Strawberry sauce is excellent on pancakes too.

How to make Strawberry Sauce:

Cut up about two cups of fresh strawberries. Cut off the tops and cut the strawberries in half, or into quarters if they are big ones. Put the bowl of strawberries in the microwave and microwave for two minutes. The strawberries will smush into a lovely sauce, shiny and sweet. Ladle warm or cold over pound cake.

You can also microwave frozen strawberries, in exactly the same way, but it will take an extra minute or two. Stir after two minutes to be sure it heats evenly.

You can also make this same sauce with raspberries, blackberries, or huckleberries, though the time in the microwave will be a little shorter. Try the raspberries on top of meringues!

Vegetarian or Vegan?

Strawberry sauce is vegan, but the pound cake isn’t.

Will strawberry sauce keep?

Yes, for a couple of days. If you want to keep it longer than that, put it in a tupperware in the freezer.

Published by Karen Carr

Dr. Karen Carr is Associate Professor Emerita, Department of History, Portland State University. She holds a doctorate in Classical Art and Archaeology from the University of Michigan. Follow her on Instagram, Pinterest, or Facebook, or buy her book, Vandals to Visigoths.

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