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
July 2016

Gallery

© Con Poulos

Recipe Summary

total:
1 hr
Yield:
Makes 1 1/2 cups
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Ingredients

Ingredient Checklist

Directions

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.

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Make Ahead

The preserves can be refrigerated for 2 weeks.

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