Kenn's Raspberry Balsamic Reduction Recipe #336643
This is a sweet and tart condiment that is designed to be savored much like fine caviar. The flavors are so intense that a little goes a long way.
This makes a great "from my kitchen" gift! This recipe can be enjoyed three ways: The delicious aromas produced will overtake any odors while you are cooking the reduction; the recipient of the gift will appreciate the homemade gift; you will be overwhelmed with praise when they taste it!
Serve as an appetizer on a sweet cracker, smoked Gouda or both; slice of apple or pear; peach half or slice of mango.
Serve on lamb chops or London broil.
Don't stop there! There are too many serving possibilities to list.
Serving size is ¼ tsp. Servings per batch: 192
by Kenn Alan
25 min | 5 min prep
1 cup
- 1 1/2 cups good quality balsamic vinegar
- 1 1/2 cups fresh ripe raspberries
- 3 tablespoons granulated unbleached cane sugar
- Wash raspberries and pat dry with a lint-free cloth.
- In a sauce reduction pan or 9" skillet, pour in vinegar and rapidly bring up to temperature. (about 175°f) Add sugar and dissolve. Raise temperature to near boil. Add raspberries and stir mixture until reduced by about 2/3.
- Be careful not to scorch. You must continue stirring until complete.
- This can be canned in 4 ounce jars for gift giving.
- Canning instructions: While still hot; dip reduction into sanitized 4 ounce canning grade jars, leaving ½" headspace. Place sanitized sealable lids onto jars and place in water bath canner and process for 10 minutes.
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5 stars