Roasted Berries

You can spoon this delectable oven roasted fruit compote over your pancakes, waffles, French toast, or yogurt. Mix some into your favorite muffin or scones recipe and bake until golden for a satisfying breakfast treat, too.

It's also excellent on gourmet s'mores, shortcakes, angel food cake, or in a layered angel food lush, and other desserts (pictured above, served over a slice of white chocolate and raspberry loaf cake).

🥘 Ingredients

The fresher the fruit, the better! Always rinse your fruit before using.

• Berries - Fresh strawberries, raspberries, blackberries, and blueberries.
• Granulated Sugar - Use a granulated sugar substitute if desired. I like to use TrueLemon for this easy roasted berries recipe.
• Lemon Juice (optional) - Fresh-squeezed lemon juice and zest, if desired.
• Vanilla (optional) - Pure vanilla extract, vanilla bean paste, or vanilla bean caviar can also be gently mixed with the berries.

🔪 Instructions

The steps for these roasted berries are incredibly simple. You will need a rubber spatula for mixing, some foil, and a baking sheet.

My recipe makes about eight 2-tablespoon sized servings, but I like to put extra berries on just about everything, so that's debatable.

Step 1: Preheat. First, preheat your oven to 450°F (230°C/Gas Mark 8) and line a 9x13 baking dish with aluminum foil for easy cleanup.

Step 2: Slice strawberries. Hull, half, quarter, and then slice each washed strawberry into chunks (photo 1).

Step 3: Mix berries and sugar. Add 1 cup each of strawberries, raspberries, blackberries, and blueberries to either a mixing bowl or your baking dish. Sprinkle 2 tablespoons of sugar and pour the optional lemon juice (photo 2) and zest over the top. Spread the berries into an even layer on the baking sheet (photo 3).

Step 4: Roast. Once the oven has preheated, roast the berries for 15 minutes, then stir and roast for another 10-15 minutes.

Step 5: Cool. Remove your berries from the oven (photo 4) and allow them to cool slightly before serving. Or, cool the roasted berries completely before transferring to an airtight container to store in the refrigerator.

💭 Angela's Pro Tips & Recipe Notes

• The sugar is flexible. Tarter berries may need more sugar, while sweeter berries may need less.
• Don't swap sugar for honey or syrup. It may taste good, but it won't give you the syrupy results you want and can turn the fruit brown.
• Using all berries is best. Fruits don't all roast at the same rate. A mix of apples and berries is tasty, but it just doesn't quite cook up evenly.
• Add spices and aromatics. Things like whole star anise, cinnamon sticks, cardamom pods, and even whole cloves would be wonderful, but will need to be carefully removed before serving. 
• Try brown sugar. Switch the white, granulated sugar out for either light brown sugar or dark brown sugar for a richer flavor.
• Adjust the sweetness. For a not-too-sweet version, you can double the amount of berries used or reduce your sugar amount.
• Cut down the roasting time if you like extra syrupy berries. Check your roasted berries after the first 15 minutes of roasting. If it looks good to you with a little more liquid, you can pull them out at that time.
• Make your berries less liquid. For less liquid, lower the oven temperature to 350°F (175°C/Gas Mark 4) to continue roasting your mixed berries. Reduce the liquid (without browning the berries) if you prefer a chunkier condiment or spreadable consistency.

🥡 Storing & Reheating

Keep roasted berries in an airtight container or mason jar to keep them fresh for up to 5 days.

Freezing

Once they have cooled, you can freeze the berries for up to 8 months in an airtight container or zip-top freezer bag. Thaw in the fridge overnight before reheating.

Reheating

Reheat large portions in a saucepan on the stovetop over low heat, stirring frequently until warm. Small portions can be quickly warmed in the microwave, using medium power for a short 20-30 second heating.

📖 Recipe Card