All-Natural Reduced-Sugar Strawberry Sauce – Enjoy all of the big, sweet flavor of fresh strawberries on top of your favorite desserts and breakfast foods – with a fraction of the sugar!
Strawberry season is my favorite of all the growing seasons. Freshly picked strawberries are nothing like the berries found at any grocery store. They’re so much redder, juicier, and sweeter. It’s almost as if they’re an entirely different fruit altogether. They’re so good, I could eat freshly picked strawberries every day!
Unfortunately, strawberry season only lasts for a few weeks and then it’s an entire year of waiting for those little tastes of heaven to ripen again. Thank goodness it’s possible to extend the season into the year by freezing berries or by making my Strawberry Lemon Jam! This season I’ve been on a strawberry sauce kick.
Most of the strawberry sauce that I’ve had in the past contains upwards of 1/2 C of sugar. When I decided to make my own sauce I knew I wanted to make it with less sugar so that I wouldn’t feel bad eating it or giving it to my kids at breakfast time. That’s how I ended-up with a recipe for All-Natural Reduced-Sugar Strawberry Sauce.
This recipe is lightly sweetened with 3 Tbsp of honey, which is so much better than that 1/2 C of granulated sugar. Although it’s not as sweet as the traditional recipe, the natural sweetness of the berries shines through as well as the subtle taste of honey. The end product is just plain delightful. The best thing is if you are like me and wish for strawberry season to be infinite, now it can be. Just freeze this sauce in freezer-safe bags to be enjoyed all year long!
I recommend using this sauce to top things like plain yogurt, cottage cheese, waffles and pancakes, and even the occasional bowl of vanilla ice cream. Also check out my recipe for All-Natural Reduced Sugar Strawberry Milk.
All this to say, life’s a little sweeter with a little bit of strawberry season all year long!
- 1 lb (about 3 heaping cups) hulled and quartered fresh strawberries
- ¼ C water
- 3 Tbsp honey
- Wash, hull, and quarter the strawberries. Combine in a saucepan with the water and honey.
- Over high heat bring the strawberry mixture to a boil. Mash the strawberries with a potato masher and reduce the heat to a rapid simmer. Continue to cook for an additional 10 minutes, taking care to stir frequently to prevent burning.
- Remove the sauce from the heat and allow it to cool for about 1 hour until it comes to room temperature. You can expedite this by placing it in the refrigerator or the freezer.
- Once the strawberry sauce is room temperature purée it until smooth with a hand blender or a traditional blender.
- Finally, strain the sauce through a fine metal strainer. Serve immediately at room temperature or chill before serving. Store in the refrigerator for up to 1 week or in the freezer for up to 1 year.