Kenn's Raspberry Balsamic Reduction

Recipe by Kenn Alan
READY IN: 25mins
YIELD: 1 cup


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


  • 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.