Kenn's Raspberry Balsamic Reduction
photo by John S.
- Ready In:
- 25mins
- Ingredients:
- 3
- Yields:
-
1 cup
ingredients
- 354.88 ml good quality balsamic vinegar
- 354.88 ml fresh ripe raspberries
- 44.37 ml granulated unbleached cane sugar
directions
- Wash raspberries and pat dry with a lint-free cloth.
- 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.
- Be careful not to scorch. You must continue stirring until complete.
- This can be canned in 4 ounce jars for gift giving.
- 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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RECIPE SUBMITTED BY
I am a plant nursery owner and I also host the gardening radio talk show, Home Grown Tomatoes. I cook!