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Yesterday was use up the old produce day here at the White House. First, I made banana bread (I have shared that recipe before), then I grabbed the soft strawberries that had been sitting in our fridge for a week and whipped up a quick strawberry syrup.
I got this idea from The Slow Roasted Italian’s recipe, but used smaller quantities based on the amount of strawberries I had on hand.
The beauty of a recipe like this is that it’s fine to use those berries that wouldn’t be great to eat, because they’re going to get mashed up anyway. And cooking them (and adding sugar) will keep them from spoiling on you.
What You’ll Need
- vanilla extract
What You’ll Do
Wash the strawberries and cut off the tops. Rough chop them if you want.
Add the strawberries to a saucepan and sprinkle with sugar. I used maybe two or three tablespoons, but it’s up to you how much you want or think your berries need.
Add a splash of vanilla extract.
Over medium heat, allow the berries to come to a boil. Smash them up with a potato masher or the back of a spoon.
Once they start to bubble, turn the heat down a bit to keep a simmer and let cook for 10 minutes, stirring regularly and mashing as you like.
Pour into a container, allow to cool and store.
Or eat some on a biscuit while it’s still warm.
I won’t judge.
What do you like to do with strawberries? I’d love to add some recipes to my list.