Homemade Strawberry Sauce (Strawberry Topping) Recipe - Savory Nothings (2024)

FAQs

Homemade Strawberry Sauce (Strawberry Topping) Recipe - Savory Nothings? ›

In a medium saucepan, combine sliced strawberries, 1/3 cup sugar and 1 Tbsp lemon juice. Place over medium heat and bring to a boil, stirring occasionally. Strawberries will release juice without any mashing required. Reduce heat and simmer 20-23 min or until sauce is thickened, stirring occasionally.

To make your strawberry puree thicker, you're going to want to simmer it for a few minutes. Simmering the mixture reduces the amount of moisture that is in the puree allowing for a stronger strawberry flavor with less liquid.

Strawberry puree is made by cooking strawberries with sugar. The heating dissolves and melts the sugar in the water contained in the strawberries. It also evaporates water, creating a thick red syrup containing strawberry solids. The resulting puree is concentrated in color, texture, and strawberry flavor.

Do not use cornstarch since this ingredient will make your strawberry sauce/topping cloudy. How do I thicken strawberry sauce without cornstarch? Instead of using cornstarch to thicken your strawberry sauce/ topping add ¼ – ½ teaspoon of unflavored gelatin (powder) to make a thick and clear strawberry sauce/ topping.

When sugar is sprinkled on the strawberries, it creates a hypertonic solution. This means that the concentration of solute (sugar) is higher outside the cells than inside the cells. As a result, water from inside the cells moves out to dilute the sugar, causing the berries to release juice.

You can try using ingredients like arrowroot powder, tapioca starch, or potato starch as natural thickeners for your sauce. Another option is to reduce the sauce by simmering it for a longer period of time, which can help it naturally thicken as the liquid evaporates.

Add a little sugar and salt! Wash your strawberries, cut them, and hit them with a pinch of salt and a couple good three-finger pinches of granulated sugar, give them a little tossy-toss, and watch them magically start to darken and get extra juicy.

In addition to mint, you may also consider complementary herbs such as lavender, tarragon, rosemary, angelica, fennel and lemon grass.

Black pepper and balsamic vinegar

Black pepper and balsamic vinegar are both championed by chef Nigel Slater as giving strawberries more flavour: "You only need a little – and it does sound daft, but it works."

What Is Strawberry Glaze Made Of? Strawberry glaze is made from just five ingredients: fresh strawberries, sugar, vanilla, lemon, and a touch of cornstarch for consistency.

What do you use to thicken strawberries? ›

Cornstarch + water: You don't need much, but you must dissolve the cornstarch in a little water before using. This is called a “slurry”; see raspberry cake filling an example. Without mixing with water, the cornstarch will leave white chunks in your strawberry sauce.

If you allow your glaze to cool off too much, you'll have a much harder time getting your thickening agents fully incorporated. When thickening glazes after the fact, low, steady heat is the key to achieving a smooth, consistent texture and unobtrusive flavor.

Yes, dogs can eat strawberries. “Dogs can eat strawberries in moderation,” says Dr. Jennifer Power, D.V.M., senior veterinarian at Small Door Vet, a chain of veterinary facilities in the Northeast. “They are a safe and healthy treat for most dogs due to their low-calorie and high-nutrient content.”

Macerating fruit simply means to soften or steep it. It might sound fancy, but the process is really quite simple: Macerating typically involves adding sugar and often a liquid (like fruit juice or liquor) to fruit, and letting it all marinate until the fruit is soft or more tender.

The salt water revealed bugs much more quickly. I found dead little fruit flies in the water, and any bugs that were still alive were clinging to the fruit for dear life.

Insufficient cooking time: Simmering the strawberries for an inadequate amount of time can result in a watery sauce. The heat helps to evaporate excess moisture and thicken the sauce. Ensure that you simmer the strawberries long enough to allow the sauce to reduce and thicken to the desired consistency.

Low cooking temperature: The temperature to which you cook jam significantly impacts its thickness. If the jam doesn't reach a high enough temperature, the pectin or other gelling agents won't set.

If you need to thicken up your puree for an older baby, it can sometimes be as simple as adding less liquid. You can also try adding baby cereal, plain whole milk yogurt, wheat germ, mashed low-sodium cottage cheese, mashed banana, pureed sweet potato, or pureed tofu.

You can dissolve a little cornstarch in a small amount of water and add it to the berries. The cornstarch will do its thickening job the minute the sauce comes to a boil. To thicken strawberry sauce without cornstarch, use arrowroot powder, which is gluten-free, grain-free and paleo-friendly.