Strawberry Sauce
By America's Test KitchenPublished on January 7, 2013
Yield
Serves 12 to 16 (Makes about 2 1/2 cups)
Ingredients
Before You Begin
This strawberry sauce pairs perfectly with our basic Icebox Cheesecake, but it also goes nicely with the Key lime variation (and it makes a great sauce for ice cream). Frozen strawberries work well in this recipe, but if you can find fresh, very ripe berries, by all means, use them instead. Be sure to stir the strawberries gently so that they do not break down completely--large chunks of strawberries are very appealing. You can make this sauce up to 2 days in advance.
Instructions
- Combine strawberries, jam, sugar, and salt in medium saucepan. Cook, stirring frequently, over medium heat, until sauce has thickened, about 8 minutes. Remove from heat, stir in lemon juice, and transfer to medium bowl. Cool for 30 minutes, then loosely cover with plastic wrap and refrigerate until chilled, about 2 hours.
Yield
Serves 12 to 16 (Makes about 2 1/2 cups)Ingredients
Ingredients
Ingredients
Why This Recipe Works
We wanted a thick Strawberry Sauce that could be spooned over slices of cheesecake (or over ice cream). We recommend using frozen berries unless you can find very ripe ones. We added sugar and strawberry jam to the berries to create a thick sauce. And we stirred the berries gently as they cooked—we wanted our Strawberry Sauce to maintain large chunks of fruit.
Before You Begin
This strawberry sauce pairs perfectly with our basic Icebox Cheesecake, but it also goes nicely with the Key lime variation (and it makes a great sauce for ice cream). Frozen strawberries work well in this recipe, but if you can find fresh, very ripe berries, by all means, use them instead. Be sure to stir the strawberries gently so that they do not break down completely--large chunks of strawberries are very appealing. You can make this sauce up to 2 days in advance.
Instructions
- Combine strawberries, jam, sugar, and salt in medium saucepan. Cook, stirring frequently, over medium heat, until sauce has thickened, about 8 minutes. Remove from heat, stir in lemon juice, and transfer to medium bowl. Cool for 30 minutes, then loosely cover with plastic wrap and refrigerate until chilled, about 2 hours.
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