Spoon this sauce over ice cream or yoghurt, add it to smoothies and milkshakes, and serve it with cakes, crêpes, French toast and muesli. Make it when berries are cheap and ripe, or when they’re starting to go a bit mushy in the fridge.
Makes 500ml
Ingredients 4
500 g strawberries, hulled and chopped
2 tbsp caster sugar
1 tbsp honey
1⁄2 tsp vanilla extract
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Method 3
Place the in a bowl with the . Squish them with your hands and then let sit for an hour or so. You can skip this step and mash the berries and sugar with a fork before cooking. It may need a slightly longer cooking time.
Transfer to a small saucepan and add the and . Simmer over low heat for 10–15 minutes, until thick and shiny.
Either use as is or blend until smooth. Store in a jar or container in the fridge for up to 5 days.
Cornersmith's tips
Some other flavour combinations.
Blueberries, ground cinnamon and the zest of 1 orange
Raspberries, the zest of 1 lime and a generous sprig of mint
Blackberries, 1⁄2 teaspoon ground cinnamon and a pinch of salt