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Recipe: When life gives you strawberries, makes preserves with balsamic vinegar

When grocery stores offer specials on fresh strawberries this time of year, I jump at the chance to make Strawberry Preserves with Balsamic Vinegar. The balsamic vinegar, aged in special fruitwood barrels, pairs with berries, resulting in a magical dish that balances sweetness, earthiness, and tartness.

Drizzle it over chunks of Parmigiano Reggiano placed in spoons or spread it on rustic toast (or crackers) that are spread with soft goat cheese.

Strawberry Preserves with Balsamic Vinegar is a dish that balances sweetness, earthiness and tartness. (Photo by Cathy Thomas)
Strawberry Preserves with Balsamic Vinegar is a dish that balances sweetness, earthiness and tartness. (Photo by Cathy Thomas)

Strawberry Preserves with Balsamic Vinegar

Yield: About 2 1/2 cups

INGREDIENTS

2 cups hulled and quartered fresh strawberries

1 1/2 cups sugar

3 tablespoons balsamic vinegar

3 tablespoons water

For serving: Cubes of Parmigiano Reggiano cheese or toasted rustic bread (or crackers) spread with soft goat cheese

DIRECTIONS

1. In a deep, medium-size heavy-bottomed saucepan bring strawberries, sugar, balsamic vinegar and water to boil on high heat, stirring, and skim surface (watch carefully to prevent a boil-over). Reduce heat to low and simmer mixture, stirring and skimming foam occasionally, 15 minutes, or until slightly thickened and translucent (you may need to add 5 to 10 minutes). The skimming process can be challenging — just get off as much foam as you can without obsessing — a little foam left among the berries won’t matter.

2. Remove pan from heat and cool completely. Preserves keep, covered and chilled, up to 1 month.

3. To serve, place a cube of Parmigiano Reggiano in several spoons placed on a plate or platter (Asian-style soup spoons or tableware teaspoons). Top with about a teaspoon of preserves. Or serve atop toast or crackers spread with soft goat cheese.

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.



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