There is such a bounty of strawberries right now and it seems like such a shame to let the season pass without finding every possible way to use the sweet, fragrant fruit. Plus, the fresh sage is popping up in my herb garden and just begging to be picked and used. This sauce combines both of those flavors and is a lovely accompaniment to pork, chicken, or beef.
Chop 1 tsp fresh sage.
Heat a medium saucepan over medium heat and add 1 tsp olive oil. Add the shallots and cook until the shallots are soft, about 3 minutes.
Add 3 cups chopped strawberries.
Add the chopped sage and 1 (14 oz) can low-sodium chicken broth.
Bring to a boil.
Pour the strawberry mixture into a sieve set over a medium bowl. Press the mixture through the sieve.
Discard the solids.
Return the liquid to the pan.
Stir in 2 tbsp balsamic vinegar and 1 1/2 tsp sugar.
Bring to a boil and cook until the mixture reduces to about 3/4 cup, 8 to 10 minutes. Stir in 1 tbsp butter and 1/4 tsp kosher salt.
Stir until the butter melts. Serve the sauce with chicken, pork, or beef.