Kenn's Raspberry Balsamic Reduction

READY IN: 25mins
Recipe by Kenn Alan

This is a sweet and tart condiment that is designed to be savored much like fine caviar. The flavors are so intense that a little goes a long way. This makes a great "from my kitchen" gift! This recipe can be enjoyed three ways: The delicious aromas produced will overtake any odors while you are cooking the reduction; the recipient of the gift will appreciate the homemade gift; you will be overwhelmed with praise when they taste it! Serve as an appetizer on a sweet cracker, smoked Gouda or both; slice of apple or pear; peach half or slice of mango. Serve on lamb chops or London broil. Don't stop there! There are too many serving possibilities to list. Serving size is ¼ tsp. Servings per batch: 192

Top Review by larrywellspring

found it was too sweet for lamb

Ingredients Nutrition

  • 1 12 cups good quality balsamic vinegar
  • 1 12 cups fresh ripe raspberries
  • 3 tablespoons granulated unbleached cane sugar


  1. Wash raspberries and pat dry with a lint-free cloth.
  2. In a sauce reduction pan or 9" skillet, pour in vinegar and rapidly bring up to temperature. (about 175°f) Add sugar and dissolve. Raise temperature to near boil. Add raspberries and stir mixture until reduced by about 2/3.
  3. Be careful not to scorch. You must continue stirring until complete.
  4. This can be canned in 4 ounce jars for gift giving.
  5. Canning instructions: While still hot; dip reduction into sanitized 4 ounce canning grade jars, leaving ½" headspace. Place sanitized sealable lids onto jars and place in water bath canner and process for 10 minutes.

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