Kenn'S Raspberry Balsamic Reduction - cooking recipe

Ingredients

1 1/2 cups good quality balsamic vinegar
1 1/2 cups fresh ripe raspberries
3 tablespoons granulated unbleached cane sugar

Preparation

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\u00b0f) 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 1/2\" headspace. Place sanitized sealable lids onto jars and place in water bath canner and process for 10 minutes.