Tiny strawberries are so enchanting, I can’t even resist them. I always go a little crazy for perfect summer berries at the farmer’s market…I just want to buy them all. They are perfect for snacking on out of hand, but since I do tend to go crazy, we can’t always get to them all.
I’m a big fan of berry pies and crumbles, jams and frozen treats, but since these particular berries were petite gems, I really wanted to preserve their shape. I came across this conserve–whole berries suspended in syrup. This conserve has a bit of balsamic in the syrup–making it not only an appropriate topper for yogurt or ice cream, but equally as welcome on a cheese plate. Think about it, cracker + goat cheese + syrupy strawberry gems. I imagine it’s a perfect bite and one that is definitely in my future. It’s a preserve that goes sweet or savory, it’s ready to party…no discrimination here.
Strawberry Balsamic Conserve
adapted from Orangette
I adapted the recipe a bit, allowing one to make this stellar, fruity condiment in a little less time.
4 cups strawberries–stemmed, rinsed and halved if large
3/4 cup sugar
2 teaspoons balsamic, divided
Fashion a double boiler, using a heatproof bowl over a saucepan of simmering water. In the bowl, gently toss the berries with the sugar and 1 teaspoon of the balsamic. Set the bowl over the pan of water and cook for 20-30 minutes (check the pan and make sure there is still water about halfway through, add more water as needed), the berries will release all of their juices, become just soft, and combine with the sugar to create a syrup. Using a slotted spoon, spoon the berries into a jar. Pour the water out of the saucepan and pour in the syrup. Set the syrup pan over medium-high heat and bring to a boil, about 1-2 minutes to thicken slightly, stir in remaining vinegar and pour the syrup over the berries. Cool to room temperature, seal, and refrigerate for up to 1 month. You can also process the jars according to proper canning guidelines for longer shelf life.
I love this idea for on a summer cheese plate. Strawberries are so thoughtful to be good at accompanying cheese or ice cream.
they’re just considerate that way. classy.
Those look amazing. And strawberries+balsamic vinegar always feel so… chic and nouveau cuisine, without being overcomplicated to make or only palatable for a small handful of connoisseurs. (Let’s face it, some of the posh stuff simply IS way to weird to agree with, say, my picky three-year-old nephew, my not-much-less-picky twenty-something boyfriend, or my dear, old grandma. But not so strawberries with balsamico!)
Anyway, I think now you’ve done it. This summer, I’ll have to dare another foray into the wild, dangerous land of canning fruit preserves. :3
Thanks! I agree, strawberries and balsamic are just exciting enough…without being too crazy.
I’ve been going a little strawberry crazy myself this week. I love the combo of strawberries and balsamic vinegar! This conserve looks perfect 🙂
Thanks Caz!
This conserve looks delightful! Can’t wait to try it out. Do you think it would work with other berries too or would they just break down too much?
Gorgeous, Cindy! Love the contrast of the chopped pistachio, too.
thanks Nicole!