This recipe was provided by Paul England.  He is the Editor for Just Baking, and he keeps his own blog, Cookies Etc.

1 1/2 cups chopped strawberries
1 Tbls. lemon juice
1/4 cup sugar
1 1/2 cups light corn syrup
1/4 cup cornstarch
2 Tbls. cold water

In a 2-quart saucepan combine the strawberries, lemon juice, sugar, and corn syrup and bring to a simmer over medium heat. As this mixture heats up, mix the water and the cornstarch and stir until the cornstarch dissolves. Once the syrup simmers, add the cornstarch slurry. Continuously stir until the syrup starts simmering again and goes from cloudy to clear. If the berries are not broken down enough, use an immersion blender or run through a fine-mesh strainer before serving. Serve warm.

- Other berries like blackberries and raspberries work as well. Strain for seeds before serving.
- Rhubarb adds a nice touch as well. Use 3/4 cup rhubarb and 3/4 cup strawberries. Start the syrup using the rhubarb first and then add the strawberries once the rhubarb is tender.

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