Cinnamon-Spiced Strawberry Sauce for Canning (or Fridge Storage)
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This cinnamon-spiced strawberry sauce isn’t just for canners. If you love the idea of having a jar in the pantry ready for cheesecake emergencies, then yes, canning is the way to go. But if canning feels like too much fuss today, you can simply skip the final sealing step. Store it in the fridge instead. It will last longer than most quick strawberry sauces because it’s been made with canning in mind.
Feel free to skip straight to the recipe, or hang out a bit for some handy tips, ingredients recommendations, and tricks to make this preserve truly exceptional. Promise, no grandma stories here!
This isn’t your standard strawberry topping! We gently simmer ripe strawberries with sugar, brighten it with fresh lemon juice, and infuse with a warm, fragrant cinnamon stick. It’s a little sweet, tiny bit tangy, and just exotic enough to make people ask, “What’s your secret?”
We’ve been making this recipe for years, and it’s one of those jars that never lasts past Christmas in our house.
If you are unsure about adding cinnamon to the strawberry sauce, let us assure you that it’s not overpowering – we’re not talking holiday mulled wine levels – but just enough to give the sauce a soft warmth, like a blanket thrown over your shoulders on a cool summer night. The beauty is that this flavour works year-round. In summer, it’s vibrant over ice cream or pavlova. In winter, it’s the thing that makes cheesecake and pancakes taste like a hug. And unlike a lot of store-bought strawberry syrups and sauces, this one doesn’t have that cloying one-note sweetness or artificial aftertaste. This strawberry topping tastes like real fruit, real lemon juice, and real spice.
Secret to making the best strawberry sauce that thickens naturally
Picking the right berries
One of the secrets to this sauce is choosing the smallest, ripest strawberries you can find. Those little berries may not look as flashy as the big supermarket ones, but they’re sweeter, more flavorful, and best of all, they can stay whole in the sauce.
Cooking Tips
We macerate the berries with sugar before cooking. This step allows strawberries to release their juices and start building their own syrup before any heat touches the pot.
And here’s where we take it a step further – the cooking happens in low-and-slow rounds. We bring the sauce to a simmer, then let it rest. The pause gives the strawberries time to soak up their own juices, plump back up, and slowly caramelize in the syrup. Then we heat again, rest again. This cycle gives you a sauce that’s glossy, richly flavored, and loaded with whole berries that taste like they’ve been candied from the inside out.
Easy does it!
While this slow approach won’t work if your goal is to fill and seal jars in a single day, it’s perfect for anyone with a busy schedule. The beauty of this no-pressure strawberry sauce recipe is the flexibility it gives you.
Start it in the morning while your coffee brews. By the time your first cup is ready, the first round of cooking will be finished too. Simply turn off the heat, let the pot cool, then pop it into the fridge and carry on with your day. In the evening, bring it back to the stove, give it another quick simmer while you prep dinner, and return it to the fridge overnight. The next day, finish the final cooking stage, and just like that, you’ve made a fantastic strawberry sauce without ever feeling rushed.
Canning vs. Fridge Storage
This strawberry sauce recipe is designed for canning, but you don’t have to can it if that’s not your style. Because this strawberry sauce recipe is designed with canning in mind – proper sugar levels, lemon juice for acidity, and thorough cooking – this version actually lasts longer in a fridge than a “quick” strawberry sauce. Here’s how to decide which way to go:
| Option | How To | Storage Time | Best For |
|---|---|---|---|
| Canning | Process jars in a boiling water bath for 15 minutes | Up to 1 year in the pantry | Stocking the pantry, gifting, enjoying year-round |
| Fridge Storage | Skip canning; cool sauce and store in airtight containers | About 2 weeks | Quick batches, or when you want to eat it all right away |
Serving Suggestions
This strawberry sauce has been on more things in our kitchen than we can count. Some of our favorites:
- Over cheesecake: The tang of cream cheese with cinnamon-kissed strawberries is pure bliss. Hands down, our favorite way to use this strawberry topping.
- Over vanilla ice cream: First, couple of scoops of vanilla ice cream. Next, a generous pour of the strawberry sauce – make sure you get the berries and not just he sauce. Enjoy!
- On pancakes or waffles: This strawberry topping works way better than any of your favorite syrups! Well, maybe just as well as our raspberry syrup.
- Swirled into yogurt or oatmeal: A good spoonful of this strawberry sauce will make weekday mornings feel indulgent.
- As a cake filling. Try spreading it between sponge layers for a fruity surprise. Make sure you let the sponge absorb the sauce before adding your favorite cream topping.
- Over baked brie: What can we say? When put together, these two make a one sweet-savory appetizer that’s dangerously easy to love!
How to make Strawberry Syrup – Step-by-Step:
Cinnamon-Spiced Strawberry Sauce for Canning (or Fridge Storage)
Ingredients
- 3 lbs strawberries hulled (choose the smallest, ripest ones you can find, and leave them whole if possible) (1362 g)
- 4 ½ cups sugar (884 g)
- 1 large cinnamon sticks
- 1 tsp vanilla paste or 1 ½ tsp. vanilla extract
- 1/4 cup fresh lemon juice 60 ml
Instructions
- Prepare the strawberries: Wash and hull the strawberries. If they’re very small, keep them whole; if larger, cut in half. Place them in a heavy-bottomed pot.
- Macerate: Add sugar, lemon juice and a cinnamon stick. Gently stir. Then, let the mixture sit for 4 to 12 hours in a fridge. The sugar will draw out the juices and create a natural syrup.
- First cooking round: Place the pot over medium heat, add vanilla extract or paste and bring the berries and syrup just to a gentle boil. Cook for 5–7 minutes, stirring occasionally. Remove from heat.
- Resting period: Let the sauce sit off the heat for 1 hour. During this time, the strawberries will plump up and reabsorb some of the syrup. If you are pressed for time, return the pot with strawberries back to the fridge and let them sit for up to one day.
- Second cooking round: Return the pot to medium heat. Bring mixture to boil. Then lower the heat to medium-low and cook for another 10 minutes, stirring gently. You’ll notice the syrup getting thicker and glossier. Remove from heat again.
- Resting period (again): Allow the sauce to rest another 1 hour (maximum 12 hours in a fridge). This helps deepen the caramelized flavor and keeps the berries whole instead of collapsing.
- Final cooking round: Just like in the previous round, bring mixture to a boil, lower heat and cook one last time for 5–10 minutes or until the sauce reaches your desired thickness.
- Remove cinnamon sticks. Take them out before storing or canning.
Choose your storage method:
- For fridge storage: Let the sauce cool, transfer to clean jars or containers, and refrigerate. It will last up to 2 weeks (longer than most “quick” strawberry sauces because of the cooking method and lemon juice).
- For canning: Ladle hot sauce into sterilized jars, leaving ¼ inch headspace. Wipe rims, apply lids, and process in a canner – following canning table below
- Cool and store: If canned, let jars rest undisturbed for 12–24 hours, then check seals, label, and store in a cool, dark place for up to a 2 years.
Notes
Processing time guidelines for hot water bath or atmospheric steam canners
Style of Pack: Hot| Process Time at Elevations of: | |||
| Jar Size | 0 – 1,000 ft | 1,001 – 6,000 ft | Above 6,000 ft |
| 1/2 Pint (8 oz, ~250 ml) | 5 min | 10 min | 15 min |
Make a batch! Then come back and tell us how this preserve recipe worked out for you. Leave us a comment below, write us, like us on X, Facebook, Pinterest, Instagram and Blue Sky. And remember, sharing is caring!
FAQ
Can strawberry sauce be frozen?
Yes, this strawberry sauce recipe can be frozen. After cooking, simply let your homemade strawberry sauce cool completely. Then, transfer it into airtight containers or freezer-safe jars. Your strawberry topping will keep in the freezer for up to 3 months. When you are ready to use it, thaw it overnight in the refrigerator for the best texture and flavor.
How long will strawberry sauce keep in the fridge?
If you decide to skip the canning step in our strawberry sauce recipe, the sauce will still last longer in the refrigerator than any other quick strawberry coulis. Because it is prepared with sugar and lemon juice for preservation, you can expect it to stay fresh for up to 3 weeks when stored in a clean, airtight jar. This is especially convenient if you want to have strawberry topping on hand without committing to canning.
What does adding lemon juice to strawberries do?
We use lemon juice in our strawberry sauce canning recipe for a number of reasons. Firstly, it brightens the flavor of the strawberry sauce, balancing out the strawberry natural sweetness. Next, it helps to maintain the red color, keeping this strawberry topping looking fresh and appetizing. Finally, for those who are canning this sauce, lemon juice lowers the pH, which helps with the long-term storage of this homemade strawberry sauce.
Why add lemon juice to strawberry syrup or sauce?
Although some people think of lemon juice as optional, it actually plays a key role in both strawberry syrup and strawberry sauce. On one hand, it adds a touch of acidity that enhances flavor. On the other hand, it helps with preservation, ensuring that your strawberry topping lasts longer.
Does letting strawberry sauce sit thicken it?
Yes, letting strawberry sauce sit after each cooking round will naturally thicken it. As it cools, the natural pectin in the strawberries sets up slightly, giving you a thicker strawberry topping without the need for cornstarch or chia seeds. Consequently, your homemade strawberry coulis becomes glossy, spoonable, and perfectly textured.
What will happen if I substitute sugar for another sweetener?
If you substitute sugar with another sweetener in this homemade strawberry sauce recipe, several things can change. For instance, honey or maple syrup will alter the flavor and may make the sauce looser. Artificial sweeteners, on the other hand, will not provide the same thickening effect as sugar. For that reason, the strawberry topping may be quire runny. In addition, sugar’s role in canning isn’t just sweetness, it binds water, making it unavailable for microbes. That helps prevent spoilage and extends shelf life.
What’s the difference between strawberry sauce and strawberry syrup?
The main difference between strawberry sauce and strawberry syrup comes down to texture and use. Strawberry sauce is usually thicker and contains chunks of fruit, making it ideal as a strawberry topping for cheesecake, pancakes, or ice cream. Strawberry syrup, in contrast, is smoother and more pourable, often used in drinks and cocktails.
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