I feel bad for ginger.

No not this one,

she’s got quite the life.

This one.

It’s kinda ugly with it nubs and wrinkled skin and people tend to ignore it because they don’t know what to do with it or think it’s too strong.

I’m not afraid to use ginger and I actually like it a lot but, I have to have a reason for buying it. It’s not something that I just happen to have on hand at all times.

So when I walked past it in the store yesterday and looked down into my hand basket to see the 2 pounds of strawberries I was purchasing, it was an instant light bulb moment. I think I may have even let out a little “oh!” as in “oh!, I can use it in a sauce”.

Best idea ever.

Fresh, in season, sweet strawberries and spicy fresh ginger is a match made in sauce heaven.

Oh, and this doesn’t hurt either.

I have a liquor cabinet full of obscure liquors that I needed 1 ounce for at one point in time for some recipe, usually a holiday cookie or cake and then never use again. Anytime I can use these orange liqueurs and apricot brandies I get super excited, maybe by the time I’m 50 they’ll be gone.

I added orange juice, the orange liquor and the chopped up strawberries to a sauce pan and let them come to a boil.

Then I added some brown sugar, a cinnamon stick and minced ginger and let it boil away for about 30 minutes until it reduced and thickened. I stirred it frequently to kind of break down the strawberries even further.