Ingredients
- 1 tablespoon canola oil
- ½ medium onion, chopped
- Kosher salt and freshly ground black pepper, to taste
- 4 ounces strawberries, trimmed and quartered (about ¾ cup)
- ½ cup Cabernet Sauvignon (or another dry red wine)
- ⅓ cup apple cider vinegar
- ¼ cup sugar (brown sugar can be used for a deeper flavor)
- ¼ cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon pure maple syrup
- 3 cloves garlic, chopped
- ½ to 1 jalapeño, seeded and diced (adjust to your heat preference)
Instructions
Step 1: Sauté the Aromatics
Heat the canola oil in a medium saucepan over medium heat. Add the chopped onion, season with salt and pepper, and cook, stirring occasionally, for 7 to 9 minutes or until the onions are golden brown. The onions should become soft and slightly caramelized, which will enhance the sweetness of the sauce.
Step 2: Add the Fruit and Wine
Stir in the strawberries and Cabernet Sauvignon. Increase the heat to medium-high and cook for 3 to 4 minutes, until the strawberries soften. At this stage, the wine will begin to reduce, intensifying its flavor.
Step 3: Build the Sauce Base
Add the apple cider vinegar, sugar, ketchup, Worcestershire sauce, maple syrup, garlic, and jalapeño. Stir well and bring the mixture to a boil.
Step 4: Simmer to Thicken
Reduce the heat to a low simmer and cook for 8 to 12 minutes, stirring occasionally. The sauce should start to thicken slightly. If you notice it reducing too quickly, lower the heat further and stir more frequently to prevent burning.
Step 5: Blend Until Smooth
Once the sauce has cooled slightly, transfer it to a blender and puree until smooth. If you prefer a chunkier texture, pulse the blender a few times instead of blending continuously. Alternatively, use an immersion blender directly in the saucepan for convenience.
Step 6: Final Thickening (If Needed)
Return the sauce to the pan and simmer for another 1 to 2 minutes if it needs further thickening. Keep in mind that the sauce will continue to thicken as it cools.
Step 7: Cool and Store
Let the sauce cool completely before transferring it to a jar or airtight container. Store in the refrigerator for up to one week.
Notes
How to Tell If the Sauce is Ready
- The sauce should coat the back of a spoon without dripping too quickly.
- If it’s too runny, let it simmer longer. If it’s too thick, add a splash of water or extra wine.
Troubleshooting Common Issues
- Too acidic: Add a teaspoon of honey or extra maple syrup to balance the acidity.
- Too spicy: Stir in a little extra sugar or ketchup to mellow out the heat.
- Not thickening: Let it simmer longer or add a small amount of cornstarch mixed with water.
How to Prep Efficiently
- Chop all ingredients before you start cooking to keep the process smooth.
- Use a good quality knife to make cutting the onions, strawberries, and jalapeño easier.
- If you don’t have time to chop garlic, use pre-minced garlic from a jar, though fresh is always better.
Best Cooking Tools for This Recipe
- Heavy-bottomed saucepan: Prevents burning and allows for even cooking.
- Blender or immersion blender: Ensures a smooth consistency.
- Wooden spoon: Helps stir without scratching the saucepan.
- Prep Time: 20 minutes
- Cook Time: 12 minutes