Steph’s Balsamic Strawberry Sauce
This strawberry sauce is a perfect topping for pancakes, ice cream, yogourt, or as a filling for crepes! Leftover sauce can be kept refrigerated and re-heated on the stove top.
Servings Prep Time
3cups 5minutes
Cook Time
10minutes
Servings Prep Time
3cups 5minutes
Cook Time
10minutes
Ingredients
  • 4cups Frozen strawberriesfrozen berries work best because they release their liquid more easily when thawed, but fresh can be used as well
  • 1/4cup white sugar or honeyuse sugar for vegan option
  • 2tsp vanilla extract
  • 2tbsp Frescolio Raspberry Dark Balsamic Vinegar
  • 1tbsp corn starch
  • 1/4cup cold water
Instructions
  1. Place frozen berries in saucepan and sprinkle with sugar. Cook over low-medium heat until strawberries are thawed and have release all of their juices.
  2. Add vanilla extract and balsamic vinegar to strawberries, stir to combine.
  3. Mix corn starch and cold water together to make a slurry. Pour into saucepan.
  4. Turn up heat slightly to bring mixture to a gentle boil, stirring frequently until cornstarch thickens the sauce – about 2 minutes. Remove from heat, and serve warm.
Recipe Notes

This lovely recipe (and great photo) came to us courtesy of Winnipeg Dietitian, Stephanie Hnatiuk, check out her wonderful Instagram page @stephthedietitian for recipes and more!

Substitute Raspberry Dark Balsamic Vinegar for the following:

Please note: since all of our balsamics contain a small percentage of wine vinegar, we cannot guarantee that they are all being sourced from a vegan wine filtration process. The same goes for our wine vinegars (our Apple Cider Vinegar is the only vinegar we carry that does not contain wine vinegar, making it certifiably vegan). As such, our balsamics and wine vinegars may not be suitable for vegans. All of our oils, excluding the Bacon Infused EVOO, are suitable for vegans.