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This recipe method concentrates the berries’ flavors, so the more delicious they are to begin with, the better they will be dried. Here’s your opportunity to use up berries that are slightly past their prime. At Craftsman and Wolves in San Francisco, CA, William Werner combines them with raw berries in tarts or adds them to arugula salads. They're chewy—a bit softer than a dried apricot—with a plump, juicy consistency.
- 1 pound strawberries, hulled, halved, quartered if large
- 2 tablespoons raw sugar or granulated sugar
Toss strawberries and sugar in a large bowl and let sit until berries start to release their juices, 25–30 minutes.
Preheat oven to 185° (or the lowest possible setting, which may be 200°). Spread out berries on a rimmed baking sheet lined with a nonstick baking mat and bake, rotating baking sheet about every 30 minutes, until berries are darkened in color and dried out around the edges but still slightly juicy in the center, 3–3½ hours. Let cool on baking sheet.
Do Ahead: Berries can be dried 1 week ahead. Cover and chill.