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Wondering what to do with leftover strawberries that have started to get a little mushy?
I was this past weekend. I had a decent amount left over from when I went strawberry picking that were still perfectly fine to eat but were getting a little soft. They still tasted great but I’m not a huge fan of foods with mushy textures so I wasn’t enjoying them as much as I did when they were nice and firm. I definitely didn’t want to waste my leftover strawberries, though, so I needed to find a way to use them.
The solution to my mushy strawberry dilemma was making strawberry sauce. It could probably almost be called strawberry jam because it’s pretty close to a jam-like consistency, especially when it’s chilled. When it’s warm, it’s more like a sauce.This strawberry sauce is incredibly simple and easy to make with just two natural ingredients – strawberries and honey. And I like the flavor of this sauce so much better than store-bought strawberry sauce or jam. A lot of store-bought sauces and jams seem almost sickeningly sweet with high fructose corn syrup and other questionable ingredients added in. This homemade, honey-sweetened version, though, has the fresh tartness of ripe strawberries with just the right amount of sweet honey to balance it out.
Honey-Sweetened Strawberry Sauce
3 cups of hulled strawberries, sliced in half.
1/2 cup honey
Use potato masher to crush strawberries until there are no big pieces of fruit left. I like my strawberry sauce to still have a few pieces of strawberry in it, so I didn’t mash it up completely, but you can make it whatever consistency you like best.
Cook the mashed strawberries over medium heat for about 10 minutes, stirring occasionally to make sure the sauce doesn’t stick to the bottom. Skim off the foam that rises to the surface and then add the half cup of honey. Stir well and let the mixture boil for about 15 more minutes, stirring every couple of minutes.
After the mixture has boiled for about 15 minutes, it should thicken up to a consistency a bit more liquid than cranberry sauce. You can let the mixture boil a bit longer if you want a thicker sauce. Once the strawberry sauce reaches the consistency you want, let it cool and enjoy!
I ended up with enough strawberry sauce to fill four 4 oz. Mason jars (with a couple of spoonfuls left over to eat straight from the pot!) I put two of the jars in the freezer to save for later in the season and kept two in the fridge to enjoy now.
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The information in this post is not to be taken as medical advice and is not intended to diagnose or treat any disease.