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This strawberry sauce is not only easy to make, it’s versatile. I’ve used this sauce on top of PB&J pancakes, ice cream, AND I also used it in my upcoming recipes – a no-bake pie and strawberry cupcakes.
My family and I went strawberry picking over the weekend, and we picked 3 gallons of strawberries. 3. GALLONS. I started dreaming up all the strawberry things I could make with all these beautiful, fresh berries: cupcakes, ice cream, pie, cobbler.
Everyone I asked was saying, “Freeze them!” However, I had JUST gotten my big Costco bag of strawberries a week prior, and I have no room in my freezer right now, so that idea was a no-go. Then I had the idea for this strawberry sauce – something that can easily blend into other recipes, and still preserve the strawberries.
The crowning glory was this used a lot of strawberries at once, and took just a little bit of effort.
In a medium sauce pot, combine the cut strawberries, lemon zest and juice, a pinch of salt, and Pyure or THM Gentle Sweet. I like using lemon with the strawberries because the tart lemon helps break up the sweetness of the berries.
After a few minutes on the heat, the strawberries start to release their juice. The more they cook down, the more juice they release.
When you have an equal amount of juice to berries, sprinkle on the xanthan gum and whisk. Whisking helps to combine the xanthan gum with the strawberry juice, and break up the berries.
Continue cooking on low heat, whisking occasionally until it’s the thickness you desire. When you’re done, it should look similar to this.
You can add a few drops of liquid stevia at the end, if it’s needed, but I found this sauce perfectly sweet.
Spoon the sauce into a pint mason jar and keep in the refrigerator for immediate use, or freeze for later.
Like I said, this sauce wears many hats – it can be a condiment, a filling, or give your baked goods a berry good boost (see what I did there ^_~).
We had a blast picking these strawberries, and we’ll be enjoying them for weeks to come. If you have a strawberry farm near you, get out there and get picking!
Strawberry Sauce (THM FP)
Credit: Erin Murray, My Fling with Food
- Combine the berries, lemon zest and juice, salt, and sweetener in a medium sauce pot of medium-low heat. Keep stirring while the berries heat up and release their juice.
- When the berries release a good amount of their juice, whisk in the xanthan gum. Continue cooking on low, whisking occasionally until the sauce reaches your desired consistency.
- Remove from the heat and cool before adding to your storage container. Refrigerate for immediate use, or freeze for later.