2 ratings

Honey and Thyme Strawberry Sauce

Delicious drizzled over both sweet and savory dishes
Honey and Thyme Strawberry Sauce recipe - The Daily Meal
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This strawberry sauce, infused with red wine, thyme and cardamom, tastes equally great on ice cream as it does grilled pork, duck or chicken. Make a double batch—it keeps a week or more in the refrigerator and can even be frozen.

This recipe is by JeanMarie Brownson and was originally published in the Chicago Tribune.

Ready in
40 m
20 m
(prepare time)
20 m
(cook time)
Calories Per Serving


  • 2 quarts (2 pounds) halved small strawberries (quartered if large), about 6 cups
  • 2 thin strips orange peel (orange only, no white pith)
  • 1/2 Cup sugar
  • 1/4 Cup dry red wine
  • 1/4 Cup honey
  • 1 1/2 teaspoons fresh lemon juice
  • 1/8 Teaspoon salt
  • 8 cardamom pods
  • 2 bay leaves
  • 1 Teaspoon coriander seeds
  • 1/2 inch piece peeled fresh ginger, thinly sliced
  • 1/4 Teaspoon thyme


Step 1: To a large 4-quart saucepan, add 2 quarts (2 pounds) halved small strawberries (quartered if large), 2 thin strips orange peel (orange part only), 1/2 cup sugar, 1/4 cup dry red wine, 1/4 cup honey, 1 1/2 teaspoons fresh lemon juice and 1/8 teaspoon salt. (Use a deep pot to prevent boil-overs.)

Step 2: To a tea ball infuser (or wrap in a double thickness of cheesecloth and tie closed), add 8 cardamom pods, 2 bay leaves, 1 teaspoon coriander seeds, 1/2 inch piece peeled fresh ginger (thinly sliced) and 1/4 teaspoon thyme. Add to the pan, tucking it under the strawberries.

Step 3: Heat to a simmer over medium heat, being sure to submerge the tea ball. Let simmer on medium-low, stirring often, until strawberries soften and juices thicken slightly, about 25 minutes.

Step 4: Cool completely. Remove the orange peel and the tea ball. Refrigerate the sauce in a tightly covered container overnight or up to 2 weeks. Makes about 3 cups.