Thursday, May 3, 2012
It’s strawberry season here in MD, and while the berries in the little patch in our garden are still green, local growers are producing up a storm!
Last summer, my son told me he didn’t like fresh strawberries because of this seeds on the outside, which is what led me to add strawberries to homemade applesauce. After some initial skepticism – “Why is this applesauce purple?” – he gobbled it up. The adults in the house love it, too. It’s so easy that I don’t know why I ever buy applesauce!
Thankfully, he’s already decided this year that he likes strawberries again. It’s a good thing: We’re going to get a bumper crop from our garden.
4c apples, peeled, seeded and sliced. (I had galas in the house, but whatever you like will work.)
1-½ to 2c strawberries, hulled
Place fruit in a saucepan with a couple of tablespoons of water to keep it from sticking. Let it cook over medium heat until the apples soften and the berries start to break apart. On medium, this took about 15 minutes.
Use an immersion blender or regular blender to puree the fruit. I like my applesauce a little chunky, so I don’t blend it for long.
Alternately, you can leave the peels and seeds on the apples, slice and cook them and then put the whole concoction through a food mill.
Let cool and enjoy! Great warm or chilly.