Straw­berry pre­serve with bal­samic and cracked black pep­per

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1kg straw­ber­ries 70ml wa­ter 70ml bal­samic vine­gar 600g sugar 8g cracked black pep­per Bring all the in­gre­di­ents to the boil in a heavy-based saucepan, stir­ring oc­ca­sion­ally and skim­ming sur­face. Sim­mer for about 15 min­utes or un­til thick­ened and translu­cent. If fruit is get­ting too soft, you can sep­a­rate it from the syrup and just thicken the syrup on its own. Re­move from heat and cool com­pletely be­fore bot­tling or serv­ing.

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