4 pints organic strawberries
1/2 cup raw or turbinado sugar
1/4 cup balsamic vinegar
Preheat oven to 250°F.
Wash and stem the strawberries, leaving them whole.
Place the strawberries in a large mixing bowl. Sprinkle the sugar and vinegar into the strawberries, and toss gently to coat the berries evenly with the mixture.
Spread the strawberries in a single layer on a heavy sheet or roasting pan.
Place in a preheated oven at 250°F for about 4 hours. Stir at least once an hour.
Cool and enjoy on ice cream or just as a snack!
YIELD: About one pint
Chef Stephany Buswell
Wedding Stop and Cake Shoppe
109 Locust Street
Santa Cruz, CA 95060