Strawberry balsamic sauce

Last of the berries  

I have a few cups of strawberries in the freezer and the last of the berries off the garden. To make the most of the final berries I am making this strawberry balsamic sauce to capture the taste of summer.  

Strawberry balsamic sauce on pancakes.
Strawberry balsamic sauce on pancakes.

Sweet and sour  

The flavour combination of sweet and sour has been around for a long time. If you can get the balance right, it is incredible. I think the combination of strawberries which are sweet and juicy with the tart flavour of a good quality balsamic vinegar is perfect.  

Multi-use sauce  

This sauce has many uses and is a great way to keep the taste of summer in the fridge for a few weeks. This sauce is an excellent topping on ice cream, pancakes, a cheesecake, cake, Panna cotta or even added to a smoothie. Alternatively, you can turn this sauce into jellies, if you do be warned the kids won’t want to eat them.  

Strawberry balsamic sauce recipe 

Ingredients 

  • ¼cup balsamic vinegar 
  • 2 cups strawberries 
  • 2tbsp. honey 
  • 1tbsp. fresh lemon juice 
  • 1tsp. vanilla extract 
  • ¼tsp. salt 
Strawberries cooking down.
Strawberries cooking down.
Strawberry balsamic sauce on pancakes.
Strawberry balsamic sauce on pancakes.

Strawberry balsamic sauce 

  • Servings: 12
  • Rating: ★★★★★
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Sweet and tangy sauce is just for grown ups



Credit: Cath @ easycleaneats

Ingredients

  • 1/4 cup balsamic vinegar 
  • 2 cups strawberries 
  • 2 tbsp. honey 
  • 1 tbsp. fresh lemon juice 
  • 1 tsp. vanilla extract 
  • 1/4 tsp. salt 

Directions

  1. Instructions 
  2. In a pan heat up the balsamic vinegar over high heat. 
  3. When the vinegar begins to bubble, turn the heat down to medium, let it simmer until it has reduced by half. 
  4. When the vinegar is thick and syrupy in texture, add the strawberries to the pan. 
  5. Then add the honey, lemon, vanilla and salt. 
  6. Simmer the mix over a medium heat until the strawberries break down, anywhere from 20 30 minutes. 
  7. For a smoother sauce blend it then strain. 
  8. Store the sauce in the fridge for up to a week. Store the sauce in the fridge for up to a week. 

Nutrition

Per Serving: 16 calories; 0 g fat; 4 g carbohydrates; 0 g protein

Equipment 

  • Saucepan 
  • Spoon 
  • Measuring spoons
  • Measuring cups
  • Blender
  • Sieve

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.


Apple chips

Updating as we go

Earlier in 2021, I made a move to relocate and update my website. I’ve been making changes and improving all of the things as I go. This recipe is one of the many things I’ve tried to make better. 

Getting off the sugar train

Over the last year, sugar has crept back into my diet, and I’ve noticed the adverse effects of late. Between busy work life and lots of travel for work, I have found it challenging to eat clean and stay healthy. I decided to get back on the sugar-free wagon and start feeling more like myself again.

Easy snack

Apple chips are a cheap and easy snack. They make a great alternative to potato chips; they are sweet, crisp and slightly addictive. If you are looking for a way to get fruit into little people, they are a brilliant option.

Apple chips recipe

Ingredients

  • 3 apples
  • 2 tsp. ground cinnamon

“Apple

  • Rating: ★★★★★
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Credit: Cath @ easycleaneats

Ingredients

  • 3 apples
  • 2 tsp. ground cinnamon

Directions

  1. Preheat your oven to 100 degrees C/ 220 degrees F.
  2. Line two baking trays with baking paper or a silicone liner.
  3. Cut the apples into thin slices, for uniform size slices you can use a mandolin.
  4. Spread the apple slices on the baking trays, making sure you have no overlapping edges.
  5. Sprinkle the ground cinnamon on top of the apples.
  6. Place the baking trays in the oven.
  7. Leave the chips in the oven for two hours; turn them over after the first hour.
  8. Let the chips cool before eating.
  9. Keep the chips in an airtight container in the fridge for up to a week

Nutrition

Per Serving: 40 calories; 0 g fat; 11 g carbohydrates; 0 g protein

Equipment

  • Knife 
  • Chopping board
  • Mandolin
  • Baking tray
  • Baking paper or silicone liner

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.