Strawberry Sauce

Makes 4 cups

While in-season fresh strawberries are ideal for strawberry sauce. Out of season substitute frozen berries instead of using the under-ripe ones found year-round in many produce sections. (The lovely Benton strawberries in the photo were grown by the Luttrell family in Yankton, just outside of St.Helens, Oregon.)

2 pints strawberries

¼ – ½ cup whole cane sugar or palm sugar

Rinse, de-stem, and slice fresh strawberries ¼-inch thick. If using frozen berries, remove them from the freezer one hour in advance and allow them to thaw at room temperature. Place the berries in a large bowl. Pour ¼ cup of sugar over them. Lightly mix fresh berries, or use a potato masher to smash previously frozen berries. Prepare the strawberry sauce up to two days in advance. Store tightly covered in the refrigerator. Remove from the refrigerator 30 minutes prior to serving. Serve at room temperature.