Chunky Strawberry Sauce

I’ve said it before on Sauce 52: I much prefer a thicker, chunky sauce. I want my food to have texture. And that’s why I’ve created this chunky strawberry sauce. To replace those all too often silky smooth sauces you can pick up at the shops.

You can use this wherever you’d use your usual strawberry sauce. It’s got a good helping of sugar in it, however, so avoid using it for breakfast. It’s a treat. So pour it over waffles, pancakes, ice creams and cakes.

What’s In Chunky Strawberry Sauce?

The first ingredient is fairly obvious! But, there are a few other things you’ll need if you want to pack this sauce with plenty of flavour.

• 500 g fresh strawberries: Their natural sweetness and slight tartness create a balanced base for the sauce. The quality of your strawberries can significantly affect the sauce’s taste, so choose ripe strawberries.
• 1 cinnamon stick: Cinnamon adds a subtle warmth to the sauce without overpowering the sweetness of the strawberries. You could opt for a vanilla pod or a couple of star anise instead.
• Zest of 1 orange: Orange zest adds a citrus note to the sauce.
• Handful of fresh mint leaves: Mint is a wonderful addition that introduces a refreshing, cooling element. It’s a classic pairing with strawberries too!
• 100 g caster sugar: Caster sugar is finer than granulated sugar, which helps it dissolve more easily into the sauce, ensuring a smooth texture without grittiness.
• 2 tbsp water: Water is added to help cook the strawberries without burning them. It creates a bit of steam and moisture in the pan.

How to Make Chunky Strawberry Sauce

Step 1: Hull and halve the strawberries. If they’re quite large, you might want to quarter them. They will reduce it size a little when cooking so don’t cut them too small. You’re also looking to retain some texture – you want it chunky, remember!

Step 2: Add the strawberries, cinnamon stick, orange zest, mint leaves, sugar, and water to the saucepan. Give it a quick stir to ensure all of the ingredients are evenly distributed in the pan. Gently bring to a simmer over medium heat.

Step 3: Let the mixture simmer for 10-15 minutes, or until the strawberries are soft and the sauce thickens slightly. Remember, it will thicken more upon cooling. The strawberries should still have a slightly bit to them but will need to be mostly soft.

Step 4: Remove from heat and take out the cinnamon stick. You can either leave the sauce chunky or mash it slightly. But, please don’t get the blender out!

If you want an even more adult strawberry sauce then try my Roasted Strawberry Sauce which is laced with balsamic vinegar.

How to Store Chunky Strawberry Sauce

This recipe makes enough to serve 6 to 10 people, depending on how you’ll use it. The good news is that it does store fairly well both in the fridge and the freezer: