Strawberries are in season now. I eat them as is most of the time, but I also like to make a quick strawberry sauce that I spoon over yogurt or vanilla ice cream.
Making the sauce is simple; here's how:
Cut strawberries into small pieces. Put into a pot with a little water (just enough to coat the bottom of the pot). Cook over low heat, making sure to stir occasionally so the strawberries don't stick to the bottom of the pan. The strawberries will give off a bit of liquid, which, when combined with the water, will make a sauce. Cook until the strawberries are soft, about five minutes. Let cool and store in the refrigerator. The sauce will thicken further during storage.
Optional additions to help bring out flavor include a little fresh lemon juice and unrefined sea salt. If the strawberries are on the tart side and/or you have a sweet tooth, add a little sugar at the beginning of the cooking process.
The same technique can be used with blueberries, raspberries, cherries, etc. This sauce is just a rudimentary version of a jam, but without the long cooking time and the large quantities of water and sugar.