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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 316g Recipe makes 2 cups) The following items or measurements are not included below: 3 tablespoons balsamic vinegar |
||
| Calories 626 | ||
| Calories from Fat 3 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.4g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1mg | 0% | |
| Potassium 223mg | 6% | |
| Total Carbohydrate 161.0g | 53% | |
| Dietary Fiber 2.9g | 11% | |
| Sugars 156.6g | ||
| Protein 1.0g | 1% | |
Strawberry Preserves With Black Pepper and Balsamic Vinegar
By: cookiedog
Apr 22, 2008
Use fresh strawberries, only freshly cracked black pepper, and the best balsamic you can afford. I actually prefer it with just the balsamic and strawberries. Recipe is from Gourmet.
2 cups
Ingredients
- 2 cups strawberries, trimmed and quartered (about 1 pint)
- 1 1/2 cups sugar
- 3 tablespoons balsamic vinegar
- 3 tablespoons water
- 1/2-1 teaspoon cracked black pepper (optional)
Directions
1
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.
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Browse similar recipes by category
- Course > Condiments, etc. > Jams & Preserves
- Main Ingredient > Fruit > Berries > Strawberries
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Stove Top
- Occasion > Seasonal > Spring
- Occasion > Seasonal > Summer
- Occasion > Brunch
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: anonymous23
On Apr 28, 2008
Very nice. I had a lot of strawberries in my fridge and decided to use them in this. The first batch I made following directions exactly, but I had a hard time skimming the foam with the chunks of strawberries in it, so I made a second (doubled) batch, using less pepper and running the strawberries through the food processor first to smooth it out. It's cooling right now but seems to have turned out even better than the first batch. Delicious on toasted Italian bread!
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