Strawberry Sauce

From Rachael Ray

2 pounds fresh strawberries, coarsely chopped
3 Tbsp dark brown sugar
juice of 2 lemons (2 tablespoons)

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. Pour the strawberries into a blender and blend until smooth. 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.