>Here's a dado-ized base recipe, works with any type of berry. Pretty simple, give yourself enough time to cool it to room temp (an hour or so). >- Dad ## Ingredients - 1 tablespoon cornstarch - 3 tablespoons (45ml) warm water - 1 pound (450g) strawberries, hulled and halved (fresh or frozen; no need to thaw) - Zest and juice from ½ small lemon (approximately 2 teaspoons juice and 1 teaspoon zest) - 1/4 cup jelly or jam - ¼ cup (50g) granulated sugar ## Instructions 1. In a small bowl, whisk together the cornstarch and warm water until the cornstarch is fully dissolved. 2. In a medium saucepan over medium heat, combine the cornstarch mixture, strawberries, lemon zest, lemon juice, and sugar. 3. Stir the mixture as it cooks, gently breaking up some of the strawberries with a wooden spoon or rubber spatula. 4. Bring the mixture to a simmer and cook for 5 minutes, stirring constantly. 5. Remove the pan from heat and allow the sauce to cool. The sauce will thicken as it cools. 6. Serve the sauce warm or store it in the refrigerator for up to 1 week. If the sauce becomes too thick after refrigeration, warm it in the microwave for 15 seconds or on the stove to thin it out.