RCI-SC.007.0309.001
Sweet and Sour Strawberry Sauce
.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 6 tablespoons
- 6 tablespoons
- 3 tablespoons
- 1 tablespoon
- 3 ounces
- California strawberries12 ouncesstemmed
- onions6 ounceschunked 1 inch
- red bell pepper3 ounceschunked 1 inch
- green bell pepper3 ounceschunked 1 inch
- salt1 unitas needed
Method
1
Wash and hull the California strawberries, then roughly chop them along with the green and red bell peppers and onions into small, uniform pieces.
10 minutes
2
Combine the chopped strawberries, bell peppers, onions, tomato juice, and water in a medium heavy-bottomed saucepan over medium heat.
2 minutes
3
Stir in the brown sugar, cider vinegar, lemon juice, and salt, mixing thoroughly until the sugar begins to dissolve.
3 minutes
4
Bring the mixture to a boil over medium-high heat, stirring frequently to prevent scorching on the bottom of the pan.
5 minutes
5
Reduce the heat to low and let the sauce simmer uncovered, stirring occasionally, until it thickens and the vegetables are fully softened.
30 minutes
6
Taste the sauce and adjust the balance of sweetness, acidity, or salt by adding small amounts of brown sugar, cider vinegar, or salt as needed.
2 minutes
7
Remove the saucepan from heat and allow the sauce to cool to room temperature before transferring it to a clean jar or airtight container.
20 minutes
8
Serve as a spread or condiment alongside pan breads or sandwich loaves, or refrigerate in a sealed container for up to one week.