Cut off stems and then cut berries into 1/2s or 1/4s. Place them in a bowl and toss with sugar. Let berries sit for 30 minutes to release juice. Bake berries in a single layer on a foil or parchment lined baking sheet at 180-200 degrees, for 20 minutes**
The berries will darken in color, be dry around the edges and still slightly moist and soft in the center.
Makes about 1 1/2 cups. Store covered in refrigerator for up to 10 days.