Strawberry Balsamic Sauce Recipe

• 1/2 cup balsamic vinegar
• 2 cups ripe strawberries, stemmed, hulled, and roughly diced
• 2 tablespoons dark brown sugar
• 1/4 teaspoon kosher salt
• 1/8 teaspoon lemon zest

1. Bring balsamic vinegar to a boil in a small saucepan over medium heat. Reduce heat to low and simmer until vinegar has thickened and reduced to 1/4 of its original volume, 5 to 10 minutes.
2. Stir in strawberries, sugar, salt, and lemon zest. Increase heat to medium and bring to a boil. Reduce heat to low and simmer until strawberries have released their juices and softened, about 5 minutes.
3. Using the back of a wooden spoon, crush strawberries against side of saucepan. Continue to simmer until sauce has thickened and is syrupy, 5 to 10 minutes more. Remove from heat, let cool to room temperature, then use immediately or transfer to an airtight container and store in refrigerator for up to a week.

balsamic vinegar, ripe strawberries, brown sugar, kosher salt, lemon zest

Taken from www.seriouseats.com/recipes/2013/07/strawberry-balsamic-sauce.html (may not work)