Why It Works Reducing the balsamic vinegar before adding the strawberries tames its acidity, allowing the fruit to shine. Brief simmering, then crushing the fruit, creates a glossy, syrupy sauce with soft strawberry pieces. The method turns less flavorful berries into a balanced sauce, extending the seasonal fruit's life. Strawberries have been, and likely always will be, my favorite fruit. I'm all too content with the constant supply of inexpensive, ripe, and deliciously sweet strawberries that early summer season brings with it. I can feel the tides turning, though—as my wife brings home each new package, I find myself sitting and picking through the lot to find the extra plump and juicy fruit, leaving the comparatively flavorless specimens for someone with less forethought.* With those less-than-stellar berries becoming more and more numerous, I wanted to find a way to preserve the best of the best in a sauce that will keep me enjoying the harvest in an array of different dishes.…