Chunky Strawberry Sauce Recipe

1. 1

   Place strawberries and sugar in a medium, nonreactive saucepan and stir until strawberries are coated in sugar.

2. 2

   Mash with a potato masher until about half of the strawberries are completely smashed but some medium-sized chunks remain, about 1 minute.

3. 3

   Place the pan over high heat and cook, stirring occasionally, until bubbles form along the pans edge, about 5 minutes.

4. 4

   Skim any foam from the surface of the sauce with a spoon and discard.

5. 5

   Add lemon zest and juice, stir to combine, and bring to a full boil, cooking until foam coats the surface, about 2 minutes.

6. 6

   Remove from heat and skim and discard the foam.

7. 7

   Let the sauce cool to room temperature.

8. 8

   Transfer to a container with a tightfitting lid and refrigerate for up to 3 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.