Raspberry and Burnt Honey Gastrique

Categories: Gravies, Sauces, Seasonings

Ingredients

• 1 cup apple cider vinegar or other fruit vinegar
• 1 cup honey
• 1 heaping cup fresh raspberries
• pinch salt

Directions

1. Pour the vinegar into a spouted measure and set aside.
2. In a deep nonreactive saucepan such as an enameled Dutch oven, bring the honey to a boil and cook over medium-low heat until it noticeably darkens in color. Depending on the stove and the pan, this could take as few as 6 minutes to as long as 30 minutes. Carefully stir in the vinegar in a steady stream; the honey will sputter at first so watch for splashes. Stir in the raspberries and add a pinch of salt. Return the mixture to a vigorous simmer and cook, breaking the berries up, until mixture is slightly reduced, 10 to 20 minutes.
3. Strain out solids and transfer to a glass jar or bottle and store in the refrigerator.

4. This Recipe can also be canned using a water bath canner.

5. To can: Sterilize 2 (1/2 pint ) or 4 (4 oz.) jelly jars and prepare lids and bands.
6. Fill jars, leaving 1/2-inch head space. Wipe rims. Place lids on jars and screw to fingertip tight, until Resistance is just met. Process jars in a water-bath canner for 10 minutes. Remove from canner and let cool, undisturbed, for 24 hours. Check properly. Store sealed jars away from direct sunlight for up to 1 year.

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