As I was writing this post, I kept singing “Strawberry fields forever” – you know that Beatles song. Confession: I couldn’t even remember who sang it when it popped into my head. Terrible!
Now that it’s stuck in your head too, you should be in the mood for strawberries! You might remember the first time I talked about this recipe, when we had friends over for dinner about a month ago. I couldn’t share the recipe then, because it was one that Kirk made up on the fly. We are so bad at this, we should always write it down as we go!
Luckily, I finally convinced him to recreate it when we had some delicious strawberries in the fridge recently. This time, we snacked on the goodies for dessert.
So if you’re looking for a quick to prepare (although you need an hour to chill) appetizer, snack, or dessert – I think you’ll like this one!
Keywords: appetizer snack dessert vegetarian vegan strawberry spring summer
Ingredients (2-4 servings)
- 1 c chopped strawberries
- 1 ½ tsp sugar
- 1 tsp balsamic
- 1 tsp xanthan gum
- 8-10 toast points, Melba rounds, or whatever you want to put the Gelee’ on
Add strawberries and smash with a potato smasher (or back of a fork or spoon if you don’t have one)
Cook on med-low for 5 minutes to reduce
Add sugar and stir to incorporate for 1 minute
Remove from heat
Add balsamic and xanthan gum. Stir well to combine
Move to container with a top (I used Tupperware)
Refrigerate for 1 hour until congealed.
Enjoy on crackers, toast points, etc.
Did you know that we are growing strawberries in our garden? I am hoping we can make this recipe (and create more) with fruit from our own strawberry plant this year!
Questions for you:
- What is your favorite fruit? Have you ever grown it in your garden?
- What is your favorite Beetles song?