Ree Drummond's 4-Ingredient Strawberry Sauce Can Save Any Boring Dessert

This basic formula can be used with all sorts of fruits

Canning and freezing are two of the most straightforward methods for preserving fresh fruits and vegetables, allowing you to extend their shelf life and enjoy the harvest for a longer period. However, if you prefer to savor the fresh-picked taste without any alterations—something these preservation techniques can do to some extent—then making sauces and syrups is a fantastic option.

To create Ree Drummond's version, strawberries are mixed with sugar, vanilla, and lemon juice, then simmered until they reach a jam-like consistency. (A YouTube video mentions that you can skip the vanilla if you're out.) She then mashes the mixture with a potato masher. Depending on your preferred texture, you can strain the mixture to remove most of the berry pulp for a smoother, more pourable sauce, and give the liquid a second boil, or leave the pulp in for a chunkier, more rustic experience.

The less refined version, with bits of berries, can be enjoyed as is, and this technique is versatile enough to work with nearly any fruit you have available. Consider cooking down other berries or a combination—such as raspberries, blueberries, and blackberries—for a delightful topping perfect for drizzling over breakfast oatmeal. You can also use frozen fruits, including berries, mangoes, and peaches. Serve the sauce warm over ice cream for a syrupy, almost hot fudge-like treat, or keep it chilled in the fridge to incorporate into baked goods or cocktails.