In a saucepan, over medium heat, combine the strawberries, ¼ cup water, orange juice and sugar. Stirring gently, bring to a boil.
In a small bowl, combine together the cornstarch and ¼ cup cold water. Gently stir the cornstarch mixture into the strawberries without mashing the berries too much.
Simmer until the sauce is thick enough to coat the back of a metal spoon; around three to four minutes.
Remove from heat and stir in the almond extract and cinnamon.
If the sauce gets too thick, you can thin it out with more water.
Notes
You can substitute whatever berries you have on hand.
The sauce freezes beautifully. So if you have leftovers, just add them to a freezer safe container and freeze for up to 3 months.