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Dessert

Strawberry Sauce

A sauce made by crushing strawberries with sugar, sieving, and chilling until clear.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and orange are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 19,212 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Strawberry Sauce

Ingredients

Directions

Prepare

  1. Crush the strawberries with the sugar.

  2. Press the mixture through a sieve or colander.

Make and serve

  1. Stir well in a cold place until the sugar and juice form a clear sauce.

  2. Add orange juice if desired to enhance flavor.

  3. Serve the sauce with pieces of berries.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + orangetop 20% of all pairs
    Smell alikelow
    Cooked together19,212 recipes

    Shared aroma: beta-damascenone (apple, rose).

Sugar and orange barely smell alike, yet cooks put them together in 19,212 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Strawberries
Provide the main fruit flavor and the juice that becomes the sauce.
Sugar
Adds sweetness and dissolves into the strawberry juice to form the sauce.
Orange juice
Adds acidity and citrus aroma to brighten the strawberry flavor.

The step that matters

Stir until the sugar and juice form a clear sauce. Stirring until the sugar has fully dissolved into the juice keeps the sauce smooth rather than gritty. Keeping it cold helps the fresh fruit stay fresher while it sits.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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