Here’s a very useful base recipe. Use this reduced strawberry purée as an addition to salad dressings, frostings, cake batter etc. By reducing strawberries, you reduce the water content of the strawberries, leaving you with a concentrated strawberry paste. It’s different from strawberry jam because it does not contain additional sugar. You can try this method with other berries as well.
1 pint of strawberries (frozen strawberries could also be used)
- Purée strawberries in a food processor.
- Transfer strawberry purée to a saucepan and heat over low-medium heat. Occasionally stir strawberry purée so that it does not burn at the bottom. Continue to do this until the strawberry has reduced to a paste-like consistency (takes about 30 to 45 minutes).