Springtime is the time for fresh strawberries in the Happy Valley, but it’s not the only time to enjoy strawberries. Strawberries freeze as well as Blueberries so you can enjoy them year round. Simply clean them removing the stem and spread in a single layer on a sheet pan and freeze. Once frozen, put the berries in plastic freezer bags and enjoy them for up to a year. Alternatively, you can buy frozen strawberries from your local market. This recipe for Strawberry Sauce yields a sauce with an intense strawberry taste that can be used over desserts or mixed with lemon juice or white balsamic vinegar and olive oil to make a tasty vinaigrette. If you love strawberries, you’ll love this sauce.

Simple Sweet and Tangy Strawberry Sauce
Makes 1 cup
Ingredients:

2 cups fresh or unsweetened frozen strawberries
½ cup water
¼ cup sugar
1-2 tablespoons Triple Sec or other orange liquor (optional)

Preparation:

Photo c. foodblogchef 2020 STRAWBERRY VINAIGRETTE WITH MIXED GREENS — *Photo c. foodblogchef 2020*
**STRAWBERRY VINAIGRETTE WITH MIXED GREENS**

Defrost frozen strawberries and add to a blender with the other ingredients.
Blend at high speed until very smooth
Add to a saucepan and bring to a boil over medium-high heat; lower heat to medium (a slow boil/hot simmer) and reduce to one cup of liquid. (about 15 minutes)
Taste and adjust sweetness adding 1 tablespoon of sugar at a time. (optional)
Strain reduced sauce through a fine sieve. (optional)

Serve over ice cream or cake for dessert, or add a tablespoon to your favorite vinaigrette made with lemon juice or white balsamic vinegar and olive oil.

The sauce will keep in the fridge in a covered container for several days. It also freezes well.

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