Preserves with Black Pepper and Balsamic Vinegar|
Strawberry Preserves with Black Pepper and Balsamic Vinegar
2 c Strawberries (about 1 pint),
-trimmed and quartered
1 1/2 c Sugar
3 tb Balsamic vinegar
3 tb Water
1 ts Cracked black pepper
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.
Yield: 2 cups
Recipe by: Cooking Live Show #CL8911 Posted to MC-Recipe Digest V1 #652 by
"Angele and Jon Freeman"
on Jun 30, 1997