Strawberry preserves with black pepper and balsamic vineg

Yield: 2 Cups

Measure Ingredient
2 cups Strawberries (about 1 pint),
Trimmed and quartered
1½ cup Sugar
3 tablespoons Balsamic vinegar
3 tablespoons Water
1 teaspoon Cracked black pepper

In a small heavy saucepan bring all ingredients to a boil, stirring, and skim surface. Simmer mixture, stirring and skimming foam occasionally, 15 minutes, or until thickened and translucent. Remove pan from heat and cool preserves completely. Preserves keep, covered and chilled, 1 month.

Yield: 2 cups

COOKING LIVE SHOW #CL8911

(Courtsey of Gourmet Magazine)

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