An Abundance of Apples and Strawberries
The local farmer’s market still has great strawberries and the apples are ripening. This led to a kitchen counter loaded with fruit. In order to make some space on the counter and use the strawberries before they go bad it was decided that strawberry apple sauce was a good solution.
Experiments showed that the best ratio of apples to strawberries is two parts apples to one part strawberries. The apples I used are not overly sweet, but the strawberries provided enough flavor that I did not need to add sugar. Depending on the sweetness of your apples and strawberries you might want to taste the strawberry apple sauce and, if necessary, sweeten it.
There are several methods for making apple sauce. I put water in a large pot on the stove and then added in the strawberries and apples. Since I would be using a strainer I did not remove the skin and I cut the apple in chunks. The exact length of time it needs to boil depends on the type of apples, the size of the chunks, and how many chunks there are, but 40 minutes is a rough estimate. You do not want the apples and strawberries to burn so I recommend checking periodically starting before the estimated time. Then let it cool especially if you are doing this on a hot day. Standing over the strainer with steam rising from the sauce can get pretty warm. Strain the strawberry apple sauce. Discard the peels and seeds. Due to a temperamental garbage disposal I usually throw them out. (The type of strainer I used Canning Accessories Food Press).
The strawberry apple sauce freezes well so it is a good recipe to make now and then thaw later in the year when good tasting fresh fruit is rare.