Preheat oven to 350. Combine 1 lb (16 oz) strawberries, halved or quartered with 6 oz each blueberries and raspberries in a 9×13 baking dish. Toss with 2 Tbsp white sugar and 2-3 Tbsp balsamic vinegar (a 2:1 ratio of regular balsamic and fruit-infused white balsamic), then oven-roast for 30 mins, stirring once midway. Serve plain or a la mode. (Sept. 2016)
Note: The first time we made this, we used 2 Tbsp sugar and ¼ cup (4 Tbsp) balsamic vinegar, but given the liquid emitted from the blueberries and raspberries, the sauce was too thin.
Cooking Adventures 