Chef Iliana Regan of Chicago's Elizabeth restaurant uses a variety of berries to make her preserves, usually depending on what's in season that she has picked fresh for herself. Here she uses juicy raspberries, which she balances with a bit of acidic red wine vinegar to temper the sweetness. Slideshow:  More Raspberry Recipes 

Iliana Regan
Iliana Regan
July 2016


Credit: © Con Poulos

Recipe Summary

1 hr
Makes 1 1/2 cups


Ingredient Checklist


Instructions Checklist
  • In a medium saucepan, cook the raspberries with the salt over moderate heat until they start to break down and release their juices, about 5 minutes. Add the vinegar and sugar and cook over moderately low heat, stirring occasionally and crushing the berries with the back of a spoon, until very thick, about 45 minutes. Transfer the preserves to a small bowl and let cool to room temperature, then refrigerate.


Make Ahead

The preserves can be refrigerated for 2 weeks.