The smell of ripe, juicy strawberries fresh from the field is what I wait for every spring here in Oregon. Strawberry season is different depending on where you live, but here in Oregon it can start as early as the first week in May. During my visit this weekend at the local farmers market I found several farm stands with crates of strawberries just waiting to come home with me. Fresh strawberries should be refrigerated and eaten within a few days. One way I found to get some extra time with fresh strawberries is to make a sauce. It will keep for about a week in the refrigerator and can be used to top ice cream, cheesecake, pancakes, yogurt, or filling for a cake or just about anything you like.
Homemade Strawberry Sauce
1 pint strawberries, chopped
1 cup sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
Place the chopped strawberries in a sauce pan and begin to cook over medium heat. Mix sugar and cornstarch in a small bowl; add to the sauce pan of strawberries. Add lemon juice and cook on low heat for about 10 minutes or until mixture thickens. Remove from heat. Set aside and cool. Refrigerate once cooled. Makes 2 cups of sauce.
