• Hull and slice the strawberries in half, lengthwise.
  • In a medium saucepan, add all of the ingredients and bring to a boil. Allow to reduce for about 15-25 minutes.
  • Once reduced, use a hand blender to blend the sauce until there are no more whole strawberries.
  • Cool before serving.
  • The strawberry sauce can last up to 2 weeks stored in an airtight container in the refrigerator.

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