1. Using a medium saucepan over medium high heat, create a slurry by combining cornstarch and water and whisking until well incorporated
2. Rough chop cleaned and washed strawberries and add to saucepan along with all other ingredients
3. Allow to come to a boil; reduce heat and allow to simmer approximately 20 minutes
4. Remove from heat and allow to cool naturally
5. The strawberry sauce recipe lasts up to a week in the fridge
6. If rewarming, add a little water over low heat until it comes to temperature
7. Enjoy

Depending on whether you blend, strain or use water is the primary difference between a strawberry sauce recipe, a strawberry compote recipe or a strawberry coulis recipe. Of the three, the strawberry sauce recipe tends to be more visually appealing because it features actual strawberries whereas a coulis or compote is usually blended or strained.

The idea of adding sugar to strawberries – and other like fruits – originated as a means of preserving said berries before they spoiled and from preserves – think jams – sauces were born based on the demands and sophisticated palates of Europe's aristocracies and royals – not to mention a belief in their medicinal properties. And they were right. Tremendously high in anti-oxidants, strawberries are a good source of potassium, magnesium, vitamins and fiber – and being mostly water based – strawberries are naturally low in sodium, cholesterol and fat.

Blending a fruit sauce such as strawberries with a savory component is itself ages old – think of strawberries and spinach; baked brie with a strawberry sauce; duck or venison served with plums or orange; pork and applesauce; turkey and cranberry – so why not turkey with a strawberry sauce or wild boar with a strawberry sauce?

This strawberry sauce recipe borrows from the Tuscan region of Italy where pairing fruit such as strawberries or fresh oranges with balsamic vinegar and pepper adds both a depth of flavor and a brightness to the dish. And the modern addition of cornstarch – or the even more modern Xanthan gum – lends itself to a thicker sauce.

We are cooking now, please wait for it to come out. It will be delicious.