Strawberry Balsamic Sauce

Joshua Bousel

Joshua Bousel web

A simmered sauce of ripe strawberries cooked down with reduced balsamic vinegar, dark brown sugar, and lemon zest until thick and syrupy.

Cook 25m

Total 45m

Ingredients5

1/2 cup balsamic vinegar
2 cups ripe strawberries, stemmed, hulled, and roughly diced
2 tablespoons dark brown sugar
1/4 teaspoon kosher salt
1/8 teaspoon lemon zest

Directions3 Start Cooking

Bring balsamic vinegar to a boil in a small saucepan over medium heat. Reduce heat to low and simmer until vinegar has thickened and reduced to 1/4 of its original volume, 5 to 10 minutes.
Stir in strawberries, sugar, salt, and lemon zest. Increase heat to medium and bring to a boil. Reduce heat to low and simmer until strawberries have released their juices and softened, about 5 minutes.
Using the back of a wooden spoon, crush strawberries against side of saucepan. Continue to simmer until sauce has thickened and is syrupy, 5 to 10 minutes more. Remove from heat, let cool to room temperature, then use immediately or transfer to an airtight container and store in refrigerator for up to a week.

Nutrition per serving

Nutrition unavailable — not all ingredients are resolved.

Not evaluated: Vegan, Vegetarian, Gluten-free, Dairy-free, Lactose-free, Egg-free, Peanut-free, Tree nut-free, Soy-free, Fish-free, Shellfish-free, Nightshade-free