Saturday, July 7, 2012

Strawberry Sauce

A couple of weeks ago, R and I picked about 4 litres of strawberries.  My trusty kitchen stool came in handy for picking since getting up and down is a bit challenging at this point in the pregnancy.  After freezing 3 large freezer bags full, eating a bunch and making some sugar-free jam, I had about 6-7 cups of strawberries left.  

I knew I wanted to make a preserve out of it, but I didn't want to make more jam and also didn't want something that had mounds of sugar.  So, I was really happy to find this recipe on fellow Ottawan's food blog, If Music Be the Food of Love, Play On.  

This recipe comes from Pat Crocker's Preserving book.

Strawberry Sauce

4 cups mashed or blendered strawberries that are well-ripe-to-overripe
1/2 cup granulated sugar
1/2 packed brown sugar
grated rind and juice of one lemon
1 tablespoon fancy molasses
1 tablespoon raspberry wine vinegar (can use balsamic vinegar)

Prepare your jars in a hot water bath to sanitize them (picture below is after I raised the jars from the hot water).

Hull and clean strawberries

You'll want about 6 cups worth of strawberries..

To get 4 cups of crushed strawberries

I basically put all of the ingredients in around the same time.  But opted to add the sugars first and add the other components when it that came to a boil.

Let boil for about 10-15 minutes (length of boiling will determine thickness of sauce and amount of sauce that you're left with).

Jar sauce (as per normal preserving instructions) and boil in a hot water bath for 10-15 minutes.  Let jars cool overnight and check seal.   

I'm also adding this recipe to, a new cooking community that celebrates Canadian food writers, culinary professionals, and of course, Canadian cuisine. 



One of Ottawa's Real Foodies said...

Thanks so much for mentioning my blog and the strawberry sauce post! I loved this sauce/jam more than I expected I would. So much so, it is half gone. I am glad I boiled it for a goodly amount of time to have it be reasonably thick. Sounds like you would make it again too. I hope you get a chance to see Pat Crocker's book. She often goes to Herbfest in Almonte at the end of July. Maybe we can see her there.

Valerie Harrison (bellini) said...

When I was 8 months pregnant my husband took my bike off of me so I can understand wanting to do all the things you have akways done before "bump". The strawberry sauce does sound delicious!!!

pam said...

I love the sound of this. I never use up jams and jellies enough, but this sauce would go over frozen yogurt, or pound cake or just about anything!

That Girl said...

We almost went strawberry picking yesterday - but it's even more difficult with a baby! Next year.

La Cuisine d'Helene said...

Nothing beats that with ice cream or on toasts.

Patsyk said...

I want to make this for some of my homemade ice cream!

one questions... what is 'fancy' molasses?

PG said...

Patsyk - Here's the stuff I bought:

Lori Lynn said...

Thanks for the step-by-step. This is something I should try!
Gosh, I have not been here in a while, and didn't know you were pregnant. Best wishes and a hearty congratulations!! Your whole family must be so excited. I'll be back to hear more about the baby...

Chaya said...

This would be good on so many desserts. I could see, pulling it out daily to make something taste delicious.

Andrea said...

oh man what I would do for a jar of this.

Dawn said...

Morning from Australia, what else could I use apart from 'fancy molasses'? Golden syrup? Treacle? Black strap molasses would be too strong wouldn't it? Could I just use honey?

PG said...

Dawn -- I think blackstrap might be too strong/bitter. I often preserve with honey. So, maybe give that a try.

Flowerdalejewel said...

Hi I'm from Australia as well, I just finished making this tonight, I used treacle and balsamic vinegar. I did however use an extra 1/2 cup of sugar as they are sweet tooths in this household. I scraped out the pan after I filled the bottles, it was lovely

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