Strawberry Purée Recipe

• 1/2 cup balsamic vinegar

• 2 cups ripe strawberries, stemmed, hulled, and roughly diced

• 2 tablespoons dark brown sugar

• 1/4 teaspoon kosher salt

• 1/8 teaspoon lemon zest

1. Bring balsamic vinegar to a boil in a small saucepan over medium heat. Reduce heat to low and simmer until vinegar has thickened and reduced to 1/4 of its original volume, 5 to 10 minutes.

2. Stir in strawberries, sugar, salt, and lemon zest. Increase heat to medium and bring to a boil. Reduce heat to low and simmer until strawberries have released their juices and softened, about 5 minutes.

3. Using the back of a wooden spoon, crush strawberries against side of saucepan. Continue to simmer until sauce has thickened and is syrupy, 5 to 10 minutes more. Remove from heat, let cool to room temperature, then use immediately or transfer to an airtight container and store in refrigerator for up to a week.

This Recipe Appears In

• Sauced: Strawberry Balsamic Sauce