Strawberry Reduction Sauce Recipes

HOW TO MAKE STRAWBERRY REDUCTION SAUCE

Steps:

• Wash the strawberries. Remember to remove the green top off the strawberry.
• Slice each strawberry in half lengthwise and put them into a pot.
• Add at least 2 tablespoons (29.6 ml) of white sugar.
• Turn the heat to medium and add 1 cup of water.
• Boil for 15 minutes on medium heat.
• After rising for 7-10 minutes, stir it and mash it with a spoon or a fork.
• (Optional) When 5 more minutes have passed, stir it again.
• Turn off the heat, put the sauce into a serving bowl. Refrigerate before serving.

STRAWBERRY REDUCTION SAUCE

Steps:

• Place all ingredients in a pot on low heat.
• Stir and let simmer for 5 minute.
• Repeat step 2 until sauce begins to steam.
• Turn heat to medium and stir.
• For a light sauce you want about 1 inch of sauce in the pot.
• For a thick sauce you want 1/2 inch of sauce in the pot.
• Drizzle over anything while the sauce is still hot.

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.

SUPREME STRAWBERRY TOPPING

Steps:

• Wash strawberries and remove stems; cut large berries in half or roughly chop them.
• Combine strawberries, sugar, and vanilla in a saucepan. Cook over medium-high heat, stirring occasionally. The mixture will sizzle for a while, but then juice will begin to form. Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes.
• Remove from heat. In a blender, puree about 1/3 of the sauce, then mix back into remaining topping. Store in refrigerator.