Fresh Raspberry Preserves

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. 

Extra Rich Brioche; Fresh Raspberry Preserves; Cultured Butter
Photo: © Con Poulos
Total Time:
1 hrs
Makes 1 1/2 cups


  • 24 ounces raspberries (6 cups)

  • 1 teaspoon kosher salt

  • 1 ½ tablespoon red wine vinegar

  • ½ cup sugar


  1. 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.

Related Articles