This recipe is adapted from the Barefoot Contessa. Though summer is the best time for sweet and juicy berries, this recipe works throughout the year, making not-so-ripe berries delicioso!!
Over medium heat, bring 1/4 cup balsamic vinegar to simmer until reduced to thin syrup consistency(about 15 minutes). It should coat the back of a spoon.
Remove reduction from heat to cool.
In a large bowl gently mix fruit, careful not to smash raspberries.
Add 2 tablespoons of the cooled vinegar reduction and sugar to fruit.
Stir to coat, again careful not to smash berries.
Cover and place in refrigerator for 30 - 45 minutes.
May be served plain in small bowl or with a dollop of Cool Whip, or as a topping spooned over plain cake or ice cream.