Strawberry Balsamic Sauce

Strawberry Balsamic SauceThis recipe stems out of picking far too many strawberries to eat…  Even though it has pectin, it is NOT a jam.  I changed the proportions to make it more of a sauce and less sweet.  I like it on Greek yogurt (pictured), ice cream, pancakes, chocolate cake… let your imagination go wild!


9 oz (~1.5 cups) strawberries, cut into quarters
3/4 cup sugar
1/2 cup sugar + 1.75 oz pectin (1 box), mixed together in a bowl
1/4 cup good quality balsamic vinegar


1.  In a heavy bottom saucepan, heat the balsamic vinegar, strawberry quarters, and 3/4 cup sugar on med-high.

2.  Heat until the sugar dissolves.  Let it boil for 1 minute.

3.  Add the pectin mix and stir for 1 minute.

4.  Remove from heat, spoon into bottles, and let cool.  Refrigerate after it cools.


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