Berry Sauce

Fresh or frozen and thawed berries
Sugar to taste

Puree (blend lots) and strain berries (I don't strain strawberries). Gently heat and add sugar to taste, stirring until sugar is dissolved.

Optional:
You may thicken this sauce by mixing cornstarch with a little water, adding it to the berry sauce and bringing mixture to a boil, but the flavor intensity will be compromised.

Uses:
Serve with angel food cake, pound cake with lemon curd, chocolate soufflé, chocolate truffle cake, mousse, cheesecake, waffles, custard, ice cream, yougurt, hot chocolate, fruit salads, pavlova, tarts, foie gras, pork wellington, duck, crème brulee, soft (poached) meringue, baked brie, crepes, in vinaigrettes or drizzle on dessert plates. [I don't know what all of these are, but if you do, go for it. :) ]