Strawberry Balsamic Shellac
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 67.7
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 14.2 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 1.0 g
- Protein: 0.3 g
View full nutritional breakdown of Strawberry Balsamic Shellac calories by ingredient
Introduction
Whether you use this as a drizzle over vanilla ice cream or brush it over a roasting chicken, this sauce adapted from Put ‘Em Up! Fruit by Sherri Brooks Vinton will find a niche in your pantry. It makes a delicious addition to gift baskets too - make it in the early Summer when the fruit is ripe and local, can it and wait for the wide eyes on Christmas morning! Whether you use this as a drizzle over vanilla ice cream or brush it over a roasting chicken, this sauce adapted from Put ‘Em Up! Fruit by Sherri Brooks Vinton will find a niche in your pantry. It makes a delicious addition to gift baskets too - make it in the early Summer when the fruit is ripe and local, can it and wait for the wide eyes on Christmas morning!Number of Servings: 24
Ingredients
-
2 lbs fresh, ripe strawberries, pureed
⅓ cup water
1 cup brown sugar
¾ cup red wine (I used a dry Shiraz)
2 tbsp brandy (optional but nice)
⅓ cup balsamic vinegar
generous pinch black pepper
¼ tsp sea salt
Directions
Combine the berries and water in a saucepan and place over medium heat and bring to a boil, stirring frequently.
Simmer, stirring often, for 10 minutes.
Add the sugar, wine and brandy and return to a boil.
Cook, stirring often, for 12 minutes.
Place a fine strainer over a bowl and pour the cooked mixture through, discarding the solids.
Return the strained mixture to the (clean) pot, stir in the vinegar, pepper and salt and simmer for 30-40 minutes, until it coats the back of a spoon.
Process in a waterbath for 15 minutes.
Serving Size: Makes about 1 ½ cups, 24 tbsp
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.
Simmer, stirring often, for 10 minutes.
Add the sugar, wine and brandy and return to a boil.
Cook, stirring often, for 12 minutes.
Place a fine strainer over a bowl and pour the cooked mixture through, discarding the solids.
Return the strained mixture to the (clean) pot, stir in the vinegar, pepper and salt and simmer for 30-40 minutes, until it coats the back of a spoon.
Process in a waterbath for 15 minutes.
Serving Size: Makes about 1 ½ cups, 24 tbsp
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.