Roasted Strawberries

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  • 2 pounds fresh strawberries, hulled and cut into 1-inch pieces
  • 1/4 cup sugar, or to taste
  • 1 tablespoon balsamic vinegar


Preheat oven to 375° F.

In a bowl toss the berries, sugar and vinegar. Spread berries on a rimmed baking sheet and roast for about 1 hour, stirring occasionally during cooking to baste the berries with their juices. They’re done when softened, dark and concentrated in flavor. Remove from heat and let cool.

Keeps in the fridge for 4 days, or in an airtight container in the freezer for 6 months.

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