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.