High Fructose Corn Syrup Free Vegan Strawberry Sauce
So many store-bought fruit sauces and toppings sneak in corn syrup as a sweetener and thickener, making it genuinely hard to find a clean option on the shelf. This strawberry sauce keeps things simple and honest — just fresh or frozen berries, maple syrup, a squeeze of lemon, and a pinch of salt, all simmered down into something deeply fruity and glossy. The maple syrup does double duty here, adding natural sweetness while helping the sauce reach that perfect spoonable consistency without any processed additives. Crushing about half the berries mid-cook gives you the best of both worlds: a silky, jammy base with tender chunks of fruit throughout. A little lemon zest and vanilla stirred in at the end add brightness and warmth that make the whole thing taste far more special than the short ingredient list suggests. It's equally at home spooned over pancakes, swirled into oatmeal, or dolloped onto a bowl of coconut yogurt. Make a batch, stash it in the fridge, and you'll find yourself reaching for it all week long.
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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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