Refined sugar-free, salty strawberry sauce.
The world is becoming more and more health-conscious.
And that’s a really good thing.
We care about what we put into our bodies. And where it comes from. We care so much, that we are acting on it. We grow our own herbs and vegetables. We shop at our local farmers’ markets, and we shop organic whenever we can. We recognize the value of good food – preventive medicine at its core.
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 care about the chemicals that go on our counter-tops and in our laundry machines. We are now trying to do our best, wherever we can.
And the vessels in which we cook our food in shouldn’t be treated any differently. If you’re familiar with my blog, you know I like to cook in stainless steel pans, mostly because I’ve never really loved a cast iron pan, and I never found a non-stick pan that I could feel good about. You may or may not know but traditional non-stick coatings are made from pretty gross chemical compounds that release toxic fumes at high heats.
Now though! I’m cooking with non-stick, and I’m really, really excited about it.
Introducing, GreenPan.
GreenPan prides themselves in pioneering the industry as the very first cookware company to bring ceramic non-stick cookware to the market. They are passionate about bringing the very best, affordable, healthy ceramic cookware options to your home. And one of the reasons why I’ve fallen in love with ceramic is that these pans will never blister, peel or flake off into your food.
AND! You can purchase the set I’ve been using, the Paris Ceramic Non-Stick 11-piece now until June 1st for 20% off using the code: WITHFOODANDLOVE20
This salty strawberry sauce can be made in under ten minutes. It’s made intentionally low in sugar and rounded out with salt and pink peppercorns for a well-balanced sweet but not too sweet experience. It’s a really versatile sauce that works with pretty much everything. Like in cocktails, and on top of ice cream, yogurt, tarts, panna cotta, oats and/or toast. And because of GreenPan’s non-stick cookware, clean-up is in seconds. Really. I rinsed the pan once I was done with hot water and barely needed to use any soap at all. The sticky sauce slides right off.
- 4 cups strawberries, sliced
- 1 cup filtered water
- 1 teaspoon [url href=”http://amzn.to/2qwuIp7″ target=”_blank” rel=”nofollow”]pink himalayan salt[/url]
- 1 teaspoon pink peppercorns, crushed
- 2 tablespoons honey {see notes}
- In a medium sized sauce pot bring the strawberries, water, salt and pepper to a rapid boil.
- Reduce to a strong simmer and cook until most of the water has evaporated and the berries have become soft and somewhat disintegrated. Stir and smash the berries with a spoon occasionally. This will take about 10 minutes.
- Turn the heat off and add in the honey. Stir to combine.
- The sauce can be served hot or cold.
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 pink 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 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 have 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
Sherrie says
Robyn you’ll love love love them!
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 flavour was amazing!
Sherrie says
Bay leaf and strawberry sounds amazing!
michelle @ hummingbird high says
Did you see that NYTimes article titled something like “The Hippies Have Won”? It’s all about how hippie food in the 70/80s is what’s being consumed as the norm today — your first sentence reminded me of that article. You should check it out! This strawberry sauce is stunning; I love its vibrant color! xo
Sherrie says
I totally have it bookmarked to read!
thalia says
Just beautiful! Your photography Sherrie, has me, always. I can’t wait to try the recipe out – salty strawbs with a bite from pink peppercorns just sounds so amazing. xx
Sherrie 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.