Makes about 1 1/2 cups


  • 3 pounds ripe strawberries, hulled; halved, if large
  • 1 cup granulated sugar


    Preheat the oven to 300°.

    Arrange the strawberries in a single layer in a shallow glass or ceramic baking dish, sprinkle with the sugar and mix briefly. Roast, stirring every hour, until the strawberries shrink significantly and the juices they release reduce to a syrup, about 3 hours. Let cool to room temperature.

    Transfer the strawberries and their juices to an airtight container and store in the fridge for up to 4 days.

    From State Bird Provisions (Ten Speed Press) by Stuart Brioza and Nicole Krasinski.

    Next Story