- 8 oz strawberries
- 2 tablespoons brown sugar
- 1 tablespoon balsamic vinegar
- Preheat the oven to 350F degrees.
- Toss strawberries, brown sugar and balsamic vinegar in a non reactive baking dish and roast for 45 minutes until bubbly and thick. Stir once or twice.
- Cool completely and store in a glass jar in the fridge. Keeps for a week.
- If using for cheesecakes, double the recipe and divide evenly among the four cheesecakes.