The season for strawberries is now, and 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 and more health-conscious. We want to put the very best in and on our bodies. More of us are growing our own herbs and vegetables, and shopping at farmers’ markets because we want to know what is in our food. 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. We’re finally recognizing it’s time to start doing our best, wherever we can.
And the vessels in which we cook our food in shouldn’t be treated any differently. 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.
Strawberry Sauce with Sea Salt and Pink Peppercorns
Ingredients
- 4 cups strawberries, sliced
- 1 cup filtered water
- 1 teaspoon fine sea salt
- 1 teaspoon pink peppercorns
- 2 tablespoons honey (or preferred sweetener)
Instructions
- In a medium sized sauce pot bring the strawberries, water, salt and pepper to a rapid boil.
- 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.
- Remove the pot from the heat, add in the honey and stir to combine.
- Cool slightly and serve warm, or chill to serve cold.
MORE STRAWBERRY RECIPES YOU’LL LOVE.
Honey-Sweetened Strawberry Chamomile Shrub
Strawberry Basil Creamsicles with Coconut Milk
Strawberry Shortcake Donuts with Coconut Cream
This post is sponsored by GreenPan; all opinions are my own.
Meredith says
That pot is gorgeous! I can’t wait to try this sauce on top of my overnight oats – all about adding a pinch of salt wherever possible.
Lisa says
I love cooking with my GreenPan! It’s so light – I never feel like I’m putting too much pressure on my wrists when I pull the pan off the stove. This sauce sounds lovely! I love the addition of pink peppercorns.
Todd Wagner | HonestlyYUM says
Thanks so much for introducing me to GreenPan! As you lay out, our cookware choices are super important, but rarely discussed, so thank you. I’ve been thinking about this sauce ever since seeing it on Instagram a few days ago. Love it in a cocktail idea!
Robyn Holland says
Beautiful photos and this recipe has me salivating! I cook in cast iron and a ceramic dutch oven but I’ve been dying to get my hands on some good stainless steel cookware but haven’t managed to come around to it yet. Can’t wait to make this sauce! And check out GreenPan! xo
Claudia | The Brick Kitchen says
Such a stunning pink! Absolutely love the use of pink peppercorns for a bit of a difference. I had a doughnut recently with a jammy strawberry and bay leaf filling – the extra flavor was amazing!
Sher says
Bay leaf and strawberry sounds amazing!
Thalia says
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
Sher says
Thalia – likewise, your photos are always my favorite.
Bella says
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.
Christiann Koepke says
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
Jodi Kay says
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.