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
24 ounces raspberries (6 cups)
1 teaspoon kosher salt
1 1/2 tablespoon red wine vinegar
1/2 cup sugar
How to Make It
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.
The preserves can be refrigerated for 2 weeks.
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