Fresh Strawberry Sauce

Introduction:

This was a sauce that was to accompany the angel food cake. It was easy and took minimal 
experience to make. The science behind this dish lays in the cornstarch, when added to cold water,
and then added to a thin sauce, it helps make it thicken up and makes it more like syrup.

Materials:

• 1 pint strawberries, rinsed, green tops removed
• 1/3 cup sugar
• 1/2 teaspoon balsamic vinegar
• 2 tablespoon water
• 1 teaspoon cornstarch dissolved into 2 tablespoons water

Procedure:

Place strawberries, sugar, balsamic vinegar, and 2 tablespoons water in a saucepan. Bring to a simmer over medium heat. Cover and cook on medium low for 10-15 minutes, or until strawberries begin to soften. Stir in the cornstarch mixture and cook stirring for 1 minutes, or until it returns to a simmer. Process in a blender until smooth. Chill thoroughly before using.

Results:

The sauce tasted too much like vinegar. Next time i would exclude the 1/2 teaspoon of vinegar.

http://americanfood.about.com/od/desserts/r/Fresh-Strawberry-Sauce-Recipe.htm