Strawberry season is in full swing and we’ve got the perfect sauce to take advantage of this sweet bounty. This recipe for Strawberry-Balsamic Sauce is a delicious topper for vanilla ice cream, pound cake, or an upgraded version of strawberry shortcake. Adapted from a recipe by Martha Holmberg, author of Modern Sauces.
Makes 1 ¼ cups
¼ cup We Olive Aged Balsamic Vinegar
¼ cup honey
1 pint strawberries, hulled and halved or quartered if large
1/8 teaspoon vanilla
A pinch of kosher salt
In a large pan, combine the vinegar and honey over medium heat and bring to a simmer. Cook, stirring until syrupy, about 1 minute. Add the berries and simmer, stirring gently until they begin to collapse, but are not turning to mush, 6 to 8 minutes. Remove the pan from heat and gently stir in the vanilla and salt. Taste and adjust the seasoning. Serve slightly cool or a room temperature. Refrigerate in an airtight container for up to 5 days or freeze for up to 2 months.
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