Strawberry Sauce

Directions

1. So this is basically a coulis that I made up, added a small amount of balsamic to brighten the flavor, then reduced over heat.
2. First, wash and hull your berries. Then puree them however you please (I used a food processor). I think I had roughly 3 pints of berries, maybe 4. I whizzed those all together, and the puree was kinda chunky. Then add your simple syrup: I then added a cup of simple syrup (1/2 cup sugar + 1/2 cup water) to the puree and blended it some more, smoothing it out quite a bit.
3. Strain your puree through a fine mesh strainer to get rid of those pesky seeds. Then set it in a saucepan over medium heat and bring to a light boil. Add a dash (really just a dash!) of balsamic vinegar; I think I added maybe a teaspoon altogether? Keep tasting it as you go, see how you like it.
4. Let it simmer for a while, stirring often, until it is reduced as much as you like. Cool and store in the fridge, or freeze in the freezer.
5. Pour over cake, ice cream or breakfast foods!