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Strawberry Balsamic Sauce

April 14, 2012

This versatile sauce is crazy-easy to make.  It’s wonderful on Greek yogurt (or ice cream!), adds an unusual twist to strawberry shortcake, and can even be pureed and frozen like a sorbet.  Our favorite way to enjoy it is warm and spooned over pancakes.  Since this sauce uses only a few ingredients, make sure each is the best quality you can lay hands on.  It’s particularly important to use a thick, syrupy, balsamic vinegar here.  I like to use black currant-infused balsamic vinegar from Allspice, in Des Moines, and local Iowa honey.  I also used fresh strawberries, but see no reason why you couldn’t try this with frozen.  Keep it simple with just the three main ingredients, or spice it up with whatever extra flavors you like.  For an extra kick, try it with a few pinches of freshly ground black pepper.

Strawberry Balsamic Sauce

1 pint strawberries, hulled and quartered

1/4 cup honey

1 Tbsp balsamic vinegar

Optional: a pinch each of cinnamon, cardamom, and nutmeg

Heat the strawberries, honey, and spices (if using) in a small saucepan over medium heat.  Cook for 5 minutes, stirring occasionally.  Add the balsamic vinegar.  Cook another few minutes, until strawberries are soft.  Remove from heat and let cool for a few minutes before serving.  Use as-is, or puree to desired consistency with a stick blender or regular blender.


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