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This was a huge hit at a dinner party that I recently catered - it went surprisingly well on the roasted leg of lamb.


  • 2qts of strawberries, clean, wash and pat dry then, quarter
  • 4 cups sparkling water
  • 1 cups white sugar
  • ¼ cup brown sugar
  • 1 cup balsamic vinegar
  • 1 cup white rum
  • ½ cup heavy cream, at room temperature


  • In a deep saucepan, start with water and sugars. Stir occasionally until sugar is melted then, add strawberries and balsamic vinegar. Simmer for 1 hour and add in rum. Continue simmer on medium-low heat until the entire volume reduces by half. Stir frequently.
  • Once the mixture has reduced by half, slowly stir in ½ cup of heavy cream (that is at room temperature). (You should mix in slowly to avoid the cream curdling from the heat of the strawberry mixture.)
  • Turn off heat, let sit for about five minutes then serve. This stores well in an airtight or vacuum-sealed container for two weeks.
  • This reduction is absolutely WONDERFUL as a sauce!!! Try as a toss vinaigrette in a spinach salad or as a flavor enhancer for vanilla ice cream or a pound cake or angel food cake slice !

Categories: Condiment, Sauce  Sweet Sauce 
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