Strawberry-Wine Caramel Sauce

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?

Prep Time
10 minutes
Cook Time
15 minutes
Glass bowl of strawberry-wine caramel sauce with whole strawberries
approximately 1¾ cup (438 ml)
  • ½ cup (125 ml) heavy cream
  • ½ cup (125 ml) red wine
  • ½ cup (125 ml) strawberry puree
  • 2 tsp (10 ml) lemon juice
  • 2 cup (400 g) Redpath® Organic Granulated Sugar
  • ½ cup (125 ml) water
  • 1 tsp (5 ml) vanilla extract
  • ½ tsp (3 g) salt

Step 1

In a microwaveable measuring cup, warm the heavy cream at 20-second intervals until it is at room temperature or warmer. Set aside.

Step 2

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.

Step 3

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.

Sugar starting to melt in a pot on a stove

Simmering sugar in a pot on a stove

Sugar starting to boil in a pot on a stove

Sugar at a full boil in a pot on a stove

Step 4

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.

Boiling sugar and heavy cream in a pot on a stove

Step 5

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.

Pouring strawberry-wine sauce into a pot of boiling sugar and heavy cream

Step 6

Remove sauce from heat. Stir in the pure vanilla extract and salt.

Step 7

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.

Spoonful of strawberry-wine caramel sauce