Yield: About 2 cups
If you bought a whole flat of berries, or have some just past their prime, roasting is a great way to turn them into something more versatile than jam. It concentrates the berries’ flavor and though they collapse and soften, they don’t turn mushy, so you’ll have actual berries you can spoon over desserts, pancakes or hot cereal. Use roasted berries in savory ways, too — add chopped herbs such as rosemary and serve them with pork or salmon, or add to a basic vinaigrette for salads.
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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.
Source: PCC Sound Consumer, May 2013
Recipe adapted from Danielle Centoni, The Oregonian