This is not your ordinary Smuckers Strawberry Sauce that you grew up with as a kid. This is a slow roasted version with balsamic vinegar.
I started making this sauce a couple years ago, when I had some slightly wrinkly strawberries sitting around. They were so good, that I did not have the heart to toss them out, but I did not want to toss them into my mouth either. So I came up with this fantastic dessert sauce. We love it on Brown Sugar Ice Cream, Mascarpone Ice Cream or plain old Vanilla Bean Ice Cream – those recipes will be coming this summer!
Recipe: Roasted Strawberry Sauce
2 pint strawberries, larger ones cut in half, smaller left whole
4 tablespoons sugar, prefer raw
2 tablespoon balsamic vinegar
Heat oven to 250. Toss strawberries with sugar and vinegar. Spread out on a rimmed cookie sheet. Put into the oven and slowly cook until caramelized, about 4 hours. Stir them occasionally and make sure they are not sticking or burning. Spoon over pound cake or ice cream. Serve. Eat.
If you are not going to use right away, after roasting, put into a jar with about 1/2 cup simple syrup.
