Easy Strawberry Sauce

This versatile sauce is super easy to make.  It's great on ice cream, pancakes and waffles, flavoring lemonade, or to moisten a layer cake or drizzle over a trifle.  Strawberry jelly eliminates some of the work, the most challenging part of the whole process is pressing it through a strainer to remove the little seeds.  And, if you don't care about the seeds, you can skip that step!

2 cups cleaned, stemmed, and quartered fresh, ripe strawberries

1/3 cup sugar

2/3 cup purchased or homemade strawberry jelly

Place the strawberries in a food chopper or blender and puree until mostly smooth, there should be about a cup.  Pour the puree into a small sauce pan, add the sugar, and bring up to a simmer.  Stir in the jelly and stir until it is melted and the mixture is starting to simmer.  Pour through a fine-mesh strainer into a bowl to remove the seeds.  Cool to room temperature, place in a storage container and refrigerate.  Sauce will keep about 2 weeks in the refrigerator.

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