Best 5 Brandied Strawberry Sauce Recipes

HOMEMADE STRAWBERRY SAUCE (TOPPING)

Steps:

• Whisk the cornstarch and water together until all the cornstarch has dissolved. (I just use a fork to mix-very easy.)
• Place the cornstarch mixture, along with the rest of the ingredients, into a small saucepan over medium heat. Using a wooden spoon or rubber spatula, stir the mixture as it cooks. Break up some of the strawberries as you stir.
• Bring it to a simmer and allow to simmer for 5 minutes, stirring constantly. After 5 minutes, remove pan from the heat and allow to cool. The mixture will thicken as it cools.
• You can serve the sauce warm before it cools completely if desired, or store in the refrigerator for up to 1 week. Strawberry topping will be thick after refrigeration, so microwave for 15 seconds or warm on the stove to thin out, if desired.

STRAWBERRY SAUCE

Steps:

• Place the strawberries, sugar, vanilla and lemon juice in a medium saucepan over medium-high heat. Bring to a gentle boil, stirring constantly, and cook until the strawberries are very soft, a good 5 minutes. Turn off the heat and use a potato masher to completely smush them to smithereens. Pour the mixture into a fine-mesh strainer placed over a bowl. Use a spoon to stir the fruit so the liquid is forced through. Continue until almost all of the liquid is in the bowl. Set the pulp aside.
• Skim as much foam off the sauce as you can. Pour the skimmed sauce back into the same saucepan, add 1/4 cup of the pulp back in and boil again for 3 minutes over medium-high heat. Skim off any more foam that has formed on the surface, then allow the sauce to cool slightly before pouring it into a pitcher or jar. Refrigerate it to thicken and serve it cold.

BRANDIED STRAWBERRIES

Steps:

• Combine the sugar, orange and lemon zest and 3/4 cup water in a medium saucepan over medium heat. Bring to a simmer and cook 5 minutes, stirring to dissolve the sugar.
• Remove from the heat and stir in the strawberries and brandy; let cool to room temperature, 1 to 2 hours. Ladle the strawberries and syrup into a large jar (or multiple smaller jars) and refrigerate at least 24 hours or up to 2 months.

BRANDIED STRAWBERRY WINE

Steps:

• In a small saucepan over medium heat, combine the honey, blood orange juice, and sugar and heat until the sugar dissolves. Add the brandy and simmer for about 5 minutes.
• Add strawberries and continue to simmer for another 5 minutes or until the strawberries have lost their firmness.
• Remove from heat and let cool.
• When the stawberry mixture is cool, place in a blender and puree for one minute or until smooth. Add wine and stir.
• Pour into wine glasses (with ice if desired) and garnish with a ripe strawberry.

COEUR à LA CRèME WITH ROASTED STRAWBERRY SAUCE

Steps:

• Make the coeur à la crème:
• Cut 2 (8x8") squares of cheesecloth, soak with cold water, and wring out. Line each mold with damp cheesecloth and set in a small baking pan.
• Whisk cream cheese, goat cheese, vanilla paste, lemon zest, and salt in a medium bowl until smooth. Whisk heavy cream and powdered sugar in another medium bowl until soft peaks form. Fold whipped cream into cheese mixture until well combined. Spoon into prepared molds, fold cheesecloth over, then chill at least 6 hours.
• Make the strawberry sauce:
• Preheat oven to 425°F. Mix strawberries, brandy, sugar, vanilla paste, pepper, salt, and 1/4 cup water a small baking dish. Roast, stirring occasionally, until juices are bubbling, about 15 minutes. Let cool slightly, then stir in lemon juice.
• To serve, fold back cheesecloth and invert each coeur à la crème onto a small plate. Garnish with lemon zest and serve strawberry sauce alongside.
• Do Ahead:
• Coeur à la crème can be made 2 days ahead. Keep chilled in molds until ready to serve.