Strawberry sauce

Active: 10 minutes; Total: 20 minutes; Yield: 1 cups 

Strawberries, rinsed, hulled, coarsely chopped	1 pound
Sugar, granulated	1/3 cup
Vanilla extract	1 teaspoon

1. Reserve one third of the chopped strawberries. 
2. In a large saucepan over medium-high heat, combine the remaining strawberries with the sugar. 
3. Bring to a boil and cook, stirring occasionally, for 5 to 10 minutes, until the sauce thickens. 
4. Remove from heat, and stir in the reserved strawberries and vanilla. 
5. Allow the sauce to cool to room temperature; store in a mason jar in the refrigerator for up to 3 weeks.