Fresh Homemade Strawberry Sauce

Wash the strawberries and hull them (meaning remove the leaves and tiny core beneath the cap of the berry)

Slice or chop the strawberries. If you’d like a chunky sauce, slice the berries to a size you like. If you’d like a rather smooth one, chop the berries in any way!

Take a saucepan and add the chopped strawberries, orange/lemon juice, salt and sugar

Heat the saucepan on stove over medium heat

Do not add any water. The strawberries should cook in the juice they release, plus the citrus juice we add and the melted sugar. However, if you see the sauce getting drier than expected, please add 1 or 2 tbsp of water to it

Heat the sauce till the strawberries are well cooked, soft and mushy.

Sprinkle the flour or corn starch and mix it in the sauce to give it a smooth slurry texture.

Switch off the stove and let the sauce cool down for a couple minutes. Chunky strawberry sauces provide quite a body to the sauce and look delightful with the fruit pieces when you use it as a topping.

If you prefer a smooth strawberry sauce over a chunky one, blend the sauce in a blender. After you blend, the sauce becomes thicker.

In order to thin it, pour the blended sauce mix in the saucepan again, add a little water to get the desired consistency and heat for a minute for the sauce contents to nicely mix and warm together.

Blending also yields a sauce with hundreds of tiny strawberry seeds. If you do not prefer having the seeds in the sauce, please strain the sauce to get a super smooth, bright red strawberry glory.

Refrigerate the sauce. It tastes best chilled. The sauce also has a great shelf life. If properly stored, the sauce tastes as great for 5-7 days, only if you can make that last that long!