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strawberry sauce in a jar

Strawberry season is now. Thus, we’re celebrating with this strawberry sauce recipe. I especially love it because it’s made in under ten minutes. And it was made in my new healthy GreenPan non-stick cookware, which clean-ups quickly. For example, the sticky strawberry sauce slides right off with just a little hot water. GreenPan is quickly becoming some of my favorite cookware, let me tell you why.

The world is becoming more health-conscious, and we want to put the very best in and on our bodies. For instance, we’re growing our own herbs and vegetables, and shopping at farmers’ markets. Above all we recognize the value of good food, which is preventive medicine at its core.

Similarly, we care about what we put on our skin. Many of us have cleaned out and greened-up our beauty cabinets and make-up bags. We want less chemicals on our counter-tops and in our laundry machines. In other words it’s time to start doing our best wherever we can.

So, the vessels we cook our food in shouldn’t be treated any different. GreenPan is a company that prides itself on being the very first cookware company to bring ceramic non-stick cookware to the market. Therefore, they’re passionate about getting their affordable, healthy cookware options in your home. Their ceramic will never blister, peel or flake off into your food.

The best strawberry sauce recipe.

It’s lightly sweetened with honey (or maple syrup) and refined sugar-free. It’s made with three ingredients and balanced with sea salt and pink peppercorns for a sweet but not too-sweet experience. Subsequently, it’s an incredibly versatile strawberry sauce that works with pretty much everything. Like in cocktails, and on top of ice cream, yogurt, tarts, panna cotta, oats or spread on toast.

strawberries in pot on the stove

strawberries simmering in pot on the stove

stirring berries sauce in a pot

strawberry sauce in a jar with spoon

Yield: 2 cups

Strawberry Sauce with Sea Salt and Pink Peppercorns

strawberry sauce in a jar with spoon

A refined sugar-free, strawberry sauce with sea salt and pink peppercorns. A strawberry sauce recipe that's lightly sweetened with honey or maple syrup.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 4 cups strawberries, sliced
  • 1 cup filtered water
  • 1 teaspoon fine sea salt
  • 1 teaspoon pink peppercorns
  • 2 tablespoons honey (or preferred sweetener)


  1. In a medium sized saucepan bring the strawberries, water, salt and pepper to a rapid boil.
  2. Reduce to a simmer while stirring and smashing the strawberries with a spoon occasionally. Cook until most of the water has evaporated and the berries have become soft and mushy. This will take about 10 minutes.
  3. Remove the pot from the heat, add in the honey and stir to combine.
  4. Cool slightly and serve warm, or refrigerate up to 3 days and serve chilled.

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This post is sponsored by GreenPan; all opinions are my own.

Santiago Sarmiento

Tuesday 9th of July 2019

I've discovered pink peppercorns are quite versatile, they can be used in a lot of recipes, I'm absolutely making this on Friday for someone really special, wish me luck.

Jodi Kay

Saturday 27th of May 2017

Counting down the days until I can get my hands on some local strawberries. This is one gorgeous sauce, Sherrie! I'm loving the sound of GreenPan, going to see if I can get my hands on some up here in Canada, x.

Christiann Koepke

Thursday 25th of May 2017

This looks so tasty and definitely something you could put on everything! I will try this out soon because Hood strawberries are nearly in season here in Portland! - CK


Thursday 25th of May 2017

This recipe has me totally intrigued. Every time I see pink peppercorns used in a sweet application I vow to try it but I haven't yet.


Wednesday 24th of May 2017

Just beautiful! Your photography Sherrie, has me, always. I can't wait to try the recipe out - salty strawberries with a bite from pink peppercorns just sounds so amazing. xx


Thursday 25th of May 2017

Thalia - likewise, your photos are always my favorite.

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