Ready to try something new? I hope so, because I have an amazing fresh strawberry sauce for you! First I cook the strawberries in wine, instead of water, which gives them such depth of flavor. Then, I hit you with some black pepper, which makes them so sweet and almost candy-like! This is a strawberry sauce you have to try.
I adore making interesting compotes and fruit sauces, like my Rhubarb Orange Compote and Cinnamon Spiced Blood Orange Compote. So, when I read about people adding black pepper to strawberries, I had to try it, and I’m glad I did. 🙂
If you’re still reading this, you’re intrigued and not running away. Good! Black pepper and strawberries are one of those combinations which seems like it’s never going to work. It’s just going to be too weird. But then…it isn’t.
It’s not weird at all.
What it is, is awesomely tasty! Like chocolate or caramel and salt. I’m old enough to remember when that was really out there and most people had never tried them together. Take it from someone who isn’t the biggest fan of black pepper (yes, that would be me – I don’t like how it smells and half the time I forget to even add it to my recipes), strawberries and black pepper works completely.
I could eat this strawberry sauce with a spoon. Actually I have…
And it’s so easy!
A handful of ingredients and 15 minutes is all you’re going to need. However, since you have so few ingredients, you need to make them the best you can.
- You want a nice, and drinkable, but not expensive Cabernet. One that’s a little fruity with soft tannins is just right!
- Fresh pepper!! No stale pepper or your sauce will be sad. Say no to sad sauce.
- The ripest strawberries you can find! It’s a strawberry sauce after all. You want to be hit in the mouth with strawberries. 😉
- The best balsamic you have on hand. You’re not using much, which means it needs to be intense.
And that’s it! Congratulations, you have fresh strawberry sauce with black pepper. Just think of how much fun it’ll be to surprise people with your secret ingredient. (Noting that we should respect people’s allergies. No keeping it secret if anyone could be allergic to black pepper!)
Now that you have this amazingly tasty sauce, the only problem is how to use it. Which is no problem at all, since there are so many ways! Make pancakes. Serve it with pound cake or angel food cake. Make cheesecake!
Or, go with my favorite, have it over ice cream! When I made my Cannoli Ricotta Ice Cream recently I scooped some out and topped it with the strawberry sauce. So good! So yummy!
– Happy Eating, Annemarie
- 1 cup Cabernet wine
- 1/2 cup granulated sugar
- 1/4 tsp finely ground black pepper
- 1 lb strawberries, sliced
- 1 tsp balsamic vinegar
- pinch kosher salt
In a medium pot, bring the Cabernet, sugar, and 1/8 tsp of the pepper to a boil over medium high heat. Keep the syrup at a good boil and let it cook down for 5 minutes. Add the strawberries, bring the syrup back to a boil and then lower the heat to medium. Cook for 5 minutes. Take the syrup off the heat, add the balsamic and a pinch of salt. Taste the syrup and add up to another 1/8 tsp of black pepper.
Serve warm or room temperature over ice cream, pancakes, angel food cake, cheesecake, and more.
- I used a fine grind on my pepper mill which kept the pepper from being too obtrusive. I like the flavor of the pepper in the sauce, but I don't want to chew on it.
- The exact amount of pepper will depend on your tastes and how spicy you like it.
- Oh, and use freshly ground pepper! It makes a lot of difference.