Strawberry ginger sauce

I feel bad for ginger.

No not this one,

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she’s got quite the life.

This one.

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It’s kinda ugly with it nubs and wrinkled skin and people tend to ignore it because they don’t know what to do with it or think it’s too strong.

I’m not afraid to use ginger and I actually like it a lot but, I have to have a reason for buying it. It’s not something that I just happen to have on hand at all times. So, when I walked past it in the store yesterday and looked down into my hand basket to see the 2 lbs. of strawberries I was purchasing, it was an instant light bulb moment. I think I may have even let out a little “oh!” as in “oh!, I can use it in a sauce”.

Best idea ever.

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Fresh, in season, sweet strawberries + spicy ginger is a match made in sauce heaven.

Oh, and this doesn’t hurt either.

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I have a liquor cabinet full of obscure liquors that I needed 1 oz. for at one point in time for some recipe, usually a holiday cookie or cake, and then never use again. Anytime I can use these orange liqueurs & apricot brandies I get super excited, maybe by the time I’m 50 they’ll be gone.

I added orange juice, the orange liquor and the chopped up strawberries to a sauce pan and let them come to a boil.

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Then I added some brown sugar, a cinnamon stick and minced ginger and let it boil away for about 30 minutes until it reduced and thickened. I stirred it frequently to kind of break down the strawberries even further.

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The end product was somewhere between a sauce & jam consistency. Barely sweet, slightly spicy. And, totally delicious.

Want to know what torture looks like?

A near empty container of vanilla ice cream when you thought it was at least half full.

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I was nice, we shared. But for the record, I didn’t want to.

Over ice cream, it’s like a sundae topping gone gourmet.

Do it.

And if you need a back-up plan, there’s always lemon rosemary olive oil cookies for dunking.

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I dare you to try and have just one.

I haven’t decided on breakfast yet but, I can assure you whatever it is, it will be topped with this.

 

Strawberry Ginger Sauce

Makes about 2 cups

  • 1 lb. strawberries, chopped
  • 1/4 cup orange juice
  • splash of orange liquor (optional)
  • 1/4 cup packed brown sugar
  • 1 cinnamon stick
  • 1 inch nub of ginger, minced

Directions:

Combine chopped strawberries, orange juice and liquor in a small sauce pan and bring to a boil. Once boiling, add remaining ingredients and boil on medium for about 30 minutes or until sauce thickens and reduces. Serve warm and then keep refrigerated.

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Comments

  1. 2

    says

    This looks goooood. I usually buy the already minced ginger in the little jar. That way I can use it in my asian foods all the time without having to have all that ugliness around my kitchen.

  2. 6

    says

    Wow! Very creative! And it looks and sounds delish!! Great job luv! :) I wish I had lightbulb moments like that… i’m more likely to forget what I went in the shop for in the first place! :D

  3. 7

    says

    Whoa that looks amazing.

    All I can think of right now, though, is the crazy woman at the grocery store yesterday buying tons of ginger and then not being able to figure out how to pay. She ended up paying $60 in cash and charging $.30. She also bought like 20 ears of corn. I honestly wonder what she was making.

  4. 9

    says

    The thought of that sauce over ice cream is wonderful! Can’t wait to try it. I also have a stash of mini liquors, but then again, as food bloggers don’t we all?
    BTW, Bertha is beautiful, Gina. Poop color and all. I inherited a hideous orange colored one from my mother that she got around 1970. It’s ugly, but way too sentimental to part with now.

  5. 11

    says

    Yum!! That looks A.MAZING! I love the taste of ginger, but don’t use it often enough, so I buy the spice/powder instead of fresh ginger…that way I always have it, but it doesn’t go to waste

  6. 13

    says

    WANT. Yes, I will try this sauce at some point! It looks so good!

    Ginger is so cool. I like its weirdness. It also smells amazing.

    I often have ginger on hand. I use it in a tea when I’m sick with a cold or when my tummy is upset. Great for nausea or indigestion. I just chop it coarsely and pour hot water over it. I like it strong and plain, but if you want a little honey or lemon, it wouldn’t hurt.

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