Cinnamon Free Vegan Strawberry Sauce
Bright, jammy, and bursting with real fruit flavor, this strawberry sauce comes together in a single saucepan with just a handful of clean ingredients. Maple syrup brings a gentle, rounded sweetness that lets the berries stay front and center, while a squeeze of lemon juice keeps everything tasting fresh and vibrant. The technique of crushing only half the berries is a small move that makes a big difference — you get a luscious, thick sauce with satisfying chunks of fruit throughout. Store-bought fruit sauces and toppings can be surprisingly tricky territory, often hiding unexpected spice blends or flavoring agents, so making your own puts you fully in control of what goes in the jar. Optional lemon zest and vanilla extract add a little extra dimension if you want them, but the sauce is genuinely delicious without either. Spoon it over pancakes, stir it into oatmeal, layer it into a parfait, or just eat it warm off the spoon — it's that kind of recipe.
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Learn more →Ingredients
6 servings
- 1 lb fresh or frozen strawberries, hulled and halved (quartered if large)
- 3 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tsp lemon zest (optional)
- ¼ tsp vanilla extract (optional)
- 1 pinch salt
Instructions
- 1
Combine the strawberries, maple syrup, lemon juice, and salt in a medium saucepan over medium heat, stirring to coat the berries.
- 2
Cook, stirring occasionally, until the strawberries release their juices and begin to soften, about 5 minutes.
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