- Foodie, Formerly Fat - http://foodieformerlyfat.com -

Strawberry Sauce

I generally try not to buy fruit out of season. I’m not sure why I do it, since I don’t follow that rule any where near as closely when it comes to vegetables. Sometimes, I suspect it’s partly about the thrill that comes from moments like eating that first peach of the summer when I haven’t had one in 9 or 10 months. Other times I think it’s just that I don’t approve of paying the exorbitant prices attached to fresh berries in January when there are perfectly good oranges in the market.

But today I just couldn’t resist. I was walking past the discount produce bin (where I often get bananas that are perfectly ready to freeze for smoothies for about 5 cents each!) when I spotted two batches of strawberries. While they were a bit past their prime for eating out of the container they were in perfect condition to cook. And while I’m not sure what it’s been like for you, it’s been a long, long, looooooooooooong winter for me and some homemade strawberry sauce would really hit the spot. And it did.

I had originally wanted to call this “jam” but I think it’s too thin to be able to get away with that moniker. You could try cutting down the water by half to make it more like a jam that you’d buy in the store, but I like it thin, like a sauce. I think it’s more versatile this way and it’s still good for things like PB&J and toast. I had it in a plain yogurt as a snack and it was a little bit of springtime in a bowl.

Strawberry Sauce

Ingredients

  • 2 cups water
  • 3.5 pounds strawberries, halved, with stems removed
  • 1/2 cup evaporated cane juice
  • 1/4 tsp kosher salt
  • Juice from 1 lemon
  • 1/4 cup cold water
  • 1 tsp gelatin

Instructions

  1. Add the first 5 ingredients into a heavy bottomed enameled pot and simmer slowly, uncovered, for about an hour and 15 minutes, stirring regularly.
  2. When the strawberries have all broken down and the mixture has reduced by roughly two thirds remove from heat.
  3. Puree with an immersion blender.
  4. Sprinkle the gelatin on top of the cold water and let it sit for 1 minute.
  5. Mix the gelatin and water mixture into the hot jam and stir vigorously to combine.
  6. Let it cool to room temperature on the counter and then transfer to a container for the refrigerator.
  7. Enjoy on toast, in plain yogurt, on top of ice-cream, in cream-of wheat with a bit of milk, or any other way you can think of!

Cooking time (duration): 90

Meal type: breakfast