Wash strawberries briefly, and leave in a sieve for a few minutes to dry.
Cut off all leafy tops
Slice berries into halves or quarters
Place berries in a large bowl
Cover with sugar. Leave overnight.
The sugar will extract juice from the berries.
Place a colander over a large saucepan for the juice.
Taste the juice and add a little more sugae if desired
Add a tablespoon of cornstarch to the juice
Stir thoroughly while bringing it up to a boil. After the mixture begins to boil, reduce the heat to low, and allow to cook for up to ten minutes, occasionally stirring throughout. As the strawberries soften, use a wooden spoon to break them in pieces to release the flavors from the strawberries.
Remove from heat. Using a strainer, pour liquid into a bowl ensuring to press as much juices through strainer with wooden spoon. Dispose any of the solid strawberries leftover from mixture, and return liquid to pan on low heat. Meanwhile, whisk the cornstarch with 3 tablespoons of water in a small bowl. Then, pour into the simmering pan of strawberry juice. Increase heat to high, and continue to whisk the mixture until it thickens into a glaze (approximately 3-5 minutes). Remove glaze from heat, and pour into separate bowl to cool down. Once the glaze has reached room temperature, place in refrigerator until it is chilled.
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