Spring just seems to bring out the strawberry lover in all of us! We can’t help ourselves, (we are crazy about them), and we’re excited to share our cheery basic for April, Macerated Strawberries!
Alison and I are amazed when we see shoppers buying pricey little bags and cans of “strawberries in syrup,” especially this time of the year. Juicy ripe strawberries are arriving in our markets right now that are well priced!
Consider buying a few flats of fresh berries for freezer jam, strawberry sauce, and macerated strawberries you can freeze in your own little bags. You will feel so good next winter when you sauce fluffy light pancakes, strawberry sundaes, yogurt parfaits, and the most delicious dessert we’ll be sharing on Friday!
“I have only to break into the tightness of a strawberry, and I see summer – it’s dust and lowering skies.”
When you macerate something, you soften it by soaking it in a liquid, often while you’re cooking or preparing food. To macerate strawberries, all you have to do is sprinkle sugar on them, which draws out their juices so they become soft and sweet and deliciously saucy.
- Wash and drain your strawberries in a colander. I like to stem my berries with this awesome little strawberry huller. All you need to do is push the button, stick the claws in the center of the berry and rotate it slightly. The stem will come right out and is now perfect for filling or slicing.
- Slice your strawberries into mixing bowl and for each pound of berries, sprinkle with 2 tablespoons of sugar. Let them set at room temperature for 30 minutes before serving.
- You may cover the berries and place them in the refrigerator for 1 day.
- To freeze them: Fill ziplock bags not quite full. Zip it almost all the way and insert a straw. Suck out all the air, (this helps to avoid freezer burn), label, date, and freeze for 6 months to a year. I like to layer my bags of berries flat on a cookie sheet. After they are frozen, I stand them up to save space in my freezer.
Now that you know all about it, try macerating your strawberries with different ingredients; lemon juice, orange juice, or balsamic vinegar. Rather than sugar, add honey. The possibilities are endless.
Serve balsamic macerated strawberries over brie or cream cheese with crackers for a fabulous appetizer or spoon them over grilled chicken or salmon for a company worthy meal!
- 1 pound strawberries, hulled (halved or quartered if large)
- 2 tablespoons sugar
- Stir together strawberries and sugar in a medium bowl. Let stand at room temperature until juices are released, at least 30 minutes.
- Macerated strawberries can be refrigerated, covered, up to 1 day.
Are you a strawberry lover?
What is your favorite way to enjoy them?