In saucepan, combine strawberries, lemon juice, ginger, 1/2 tsp (2 mL) cinnamon, and 1/8 tsp (0.5 mL) salt; simmer on medium heat for 5 minutes, stirring occasionally. Gently mash strawberry mixture into a pulpy purée. Add maple syrup and cornstarch, bring to slight boil, and cook for 2 minutes, until sauce thickens; set aside for 10 minutes.
