We used this preserve in our Matcha Green Tea Petit Fours for our Bake 2 the Future Tea Party. The sweetness of the strawberries is countered nicely by the tanginess of the vinegar and it finishes with a slight spice, a complex and mouth-watering flavor.
Strawberry Balsamic Preserves with Crushed Black Pepper
Complex and mouth-watering.
Ingredients
- 1 quart fresh strawberries, reamed and sliced
- 2 cup granulated sugar
- 2 tablespoons balsamic vinegar
- ½ teaspoon fresh ground black pepper (to taste)
Instructions
- Place strawberries and sugar in a sauce pan and cook on medium heat until you achieve the thickness desired.
- Add balsamic vinegar and black pepper, you may add more or less according to taste.
- If you prefer a smoother texture you can food process the mixture.
Notes
We cooked this twice. The first time we didn't get it quite thick enough, which became obvious after letting it set-up in the fridge. We decided to cook it again when we realized it was too thin for our purpose; first, we ran it through the food processor and strained it through a sieve. We decided to return the strained strawberries back into the pan with the liquid, but if you prefer a smoother texture you could remove it, but we believe that this is part of what made the preserves thick without adding pectin and copious amounts of sugar.
Chocolate Strawberry Muffins
[…] you picked this season? Try our quick and easy Strawberry Cake, or some unique and delicious Strawberry Balsamic Preserves with Black Pepper. You can also just have them play a supporting role in one of our favorite recipes… Waffle […]