Get ready to pour on the love with this sweetly indulgent sauce. It’s easy to make, but it will lift your fruits, pancakes, waffles, and ice cream to a whole new level. Feeling saucy tonight?
- ½ cup (125 ml) heavy cream ½ cup (125 ml) heavy cream
- ½ cup (125 ml) red wine ½ cup (125 ml) red wine
- ½ cup (125 ml) strawberry puree ½ cup (125 ml) strawberry puree
- 2 tsp (10 ml) lemon juice 2 tsp (10 ml) lemon juice
- 2 cup (400 g) Redpath® Organic Granulated Sugar 2 cup (400 g) Redpath® Organic Granulated Sugar
- ½ cup (125 ml) water ½ cup (125 ml) water
- 1 tsp (5 ml) vanilla extract 1 tsp (5 ml) vanilla extract
- ½ tsp (3 g) salt ½ tsp (3 g) salt
In a microwaveable measuring cup, warm the heavy cream at 20-second intervals until it is at room temperature or warmer. Set aside.
In a small saucepan over medium heat, combine the strawberry puree with red wine. Bring mixture to a simmer, while continually stirring to prevent sauce from burning. Turn off heat and stir in the lemon juice. Cover to keep warm.
In a large heavy-bottomed pot, combine the Redpath® Organic Granulated Sugar and water. Carefully push the sugar around until most, if not all, of the sugar is dampened. Place over medium-high heat. Stir periodically until sugar is melted. Do not stir once the sugar begins to boil. Watch the sugar carefully, as once the sugar begins to caramelize, it can go from a caramel to burnt quickly. Reduce the temperature if you notice that it’s caramelizing too fast for you. As the sugar caramelizes, gently swirl the pot, being careful not to splash the sides, until the caramel colour is evenly distributed throughout.
Once the sugar is a deep amber or deep copper colour (8 to 10 minutes), reduce heat to medium-low and carefully pour in the warm heavy cream while stirring vigorously. Stir until bubbling and foaming subsides and heavy cream is fully mixed into the sauce.
Carefully pour in the warm strawberry-wine sauce and stir to incorporate. Cook sauce until any hardened sugars have remelted and sauce is thickened and homogenous.
Remove sauce from heat. Stir in the pure vanilla extract and salt.
Allow caramel sauce to cool slightly. Pour the strawberry-wine caramel sauce into jars or heat-resistant airtight containers. Cool to room temperature. Store in the fridge for up to a month.
*Use organic produce and products wherever possible. They can be found in the organic aisle of any major grocery store or in health food stores.
*Strawberry puree can be made using fresh or frozen organic strawberries. 1 cup (144 grams) will yield approximately ½ cup (125 ml) puree. Place washed, hulled, and dried strawberries (if using fresh) into a blender and puree until smooth. Strain if desired. Place into a measuring cup to ensure the amount needed is reached. If not, puree a few more strawberries until the amount required in the recipe is reached. If using frozen strawberries, thaw berries in a strainer over a bowl. Place defrosted strawberries and juices into a blender and puree. Strain if desired.
*Have every ingredient scaled out and ready, near the stove.
*Wear long sleeves or oven mitts when stirring in the heavy cream and the strawberry-wine sauce, to protect from the steam and splatters.
*Sauce will thicken as it cools. To make sauce pourable again, gently reheat sauce in the microwave at 10- to 20-second intervals until the desired consistency is reached. Or place jar, with the lid removed, into a bowl of very hot water stirring the sauce every so often.
*Use sauce to pour over pancakes, waffles, cakes, and/or ice cream.
*Use sauce as a dip for fruit or berries.