Strawberry Sauce
 I got this recipe from an issue of Rachael Ray's Everyday. It is VERY easy and tasty too. We have it over waffles or ice cream, but you can add it to anything, granola and yogurt, smoothies, etc. YUM.

 

Ingredients

2 pounds fresh strawberries, chopped

3 tbsp dark brown sugar

4 tbsp lemon juice (two lemons)

 

Directions

Combine the strawberries, brown sugar and lemon juice in a large saucepan and bring to a simmer over medium-low heat, stirring, until the sugar dissolves. Partially cover with a lid and simmer, stirring occasionally, until the strawberries are softened and release their juices, about 10 minutes. Let cool.
2. Pour the strawberries into a blender and blend until smooth.
3. Press the sauce through a fine-mesh strainer into a storage container. The sauce will keep for up to 10 days in the refrigerator or up to 6 months in the freezer.