Prep: 15 minutes Cook: 30 minutes Total: 45 minutes
Ingredients:
4 cups hulled strawberries
2 tablespoons Buona Cucina Blackberry-Ginger Dark Balsamic Vinegar divided
1/2 cup bottled chili sauce
2 tablespoons maple syrup
2 tablespoons strawberry jam
tablespoons turbinado sugar
1-3 chopped chipotle chilies in adobo
1 tablespoon garlic, minced
1 tablespoon freshly grated ginger
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
Directions
1. Preheat oven to 425 degrees F.
- Place strawberries on a foil lined baking sheet with corners folded to catch juices.
- Drizzle with 1 tablespoon of blackberry-ginger balsamic and sprinkle with the turbinado sugar.
- Roast for 15-20 minutes or until berries start to caramelized.
- Add strawberries, juices from pan and remaining ingredients to pan and bring to boil.
- Reduce heat to simmer and continue to cook for 15 minutes.
- Purée with immersion blender.
By Dennis Miller of Findlay Lake, NY.