It can be difficult to find flavorful and reasonably priced strawberries in the wintertime. So how’s a person to get their strawberry fix? Try this strawberry balsamic sauce with frozen strawberries.
Frankly, if I can’t get good, fresh strawberries, frozen ones are not an option for me unless I’m making a smoothie– until now. When cooked in the microwave, frozen strawberries are transformed into a thick and richly flavored sauce. Some would call it a reduction but I call it perfect for pouring over yogurt and ice cream. I can’t stop thinking of other possibilities such as pound cake or waffles.
What led me to this discovery was an assignment by the California Strawberry Commission to come up with a healthy recipe using frozen strawberries. Since smoothies and ice cream have already been done a few zillion times, I decided to try making a healthy strawberry dressing using strawberries prepared in a similar way. Jump over to their blog to read the tasty results.
HOW TO MAKE STRAWBERRY-BALSAMIC SAUCE IN THREE EASY STEPS!
Chop 1-1/2 cup frozen berries–a little smaller than seen here.
Place into nothing smaller than a 1-quart Pyrex bowl. Add 1/4 cup balsamic vinegar to uncooked strawberries or leave it out if you prefer.
Cook in the microwave for 6 minutes, UNCOVERED, no stirring necessary. Sauce thickens as it cools.
This will remind you of strawberry preserves except it’s a little thinner and not as sweet unless you add sugar or sweetener. If I want it sweeter, depending on what I’m serving it with, I start with 1 tablespoon of sugar or honey or 2 packets of Splenda and go from there.
Shopping tip: Frozen strawberries are significantly more economical in the big box stores. Worth a trip.
- 1-1/2 cup frozen strawberries
- ¼ cup balsamic vinegar
- 1 tablespoon sugar or 1 pkg sweetener, optional
- Chop 1-1/2 cup frozen berries.
- Place into nothing smaller than a 1-quart Pyrex bowl. Add ¼ cup balsamic vinegar to uncooked strawberries or leave it out if you prefer.
- Cook in the microwave for 6 minutes, UNCOVERED, no stirring necessary. Sauce thickens as it cools.