Since oil is not recommended in most canned products, and I wanted to make this for canning, you can simply add a bit of olive oil if you would like to when serving over a mixed greens salad.
This is also awesome on a salad where toasted pecans and feta cheese are added. Let me tell you, I licked the spoon after I was done spooning it into the jars and oh my goodness ... it's awesome!
Immediately spoon the hot sauce into hot jars, leaving a 1/4 inch head-space. Remove bubbles, wipe rims and seal.
Process in a boiling water bath canner for 10 minutes - start the timer once the water comes to a full boil. When the time is up, turn the heat off and rest the jars in the water for 5 minutes before placing on a towel on your kitchen counter-top.
Yield: Five (5) 4-ounce jars or two (2) 8-ounce and one (1) 4-ounce jar
*Note - recipe is easily doubled
RECIPE
Ingredients
1 lb. raspberries, fresh or thawed
1/4 cup water
3/4 cups white sugar
1/4 cup apple cider vinegar
2 Tbsp. balsamic vinegar
1 1/2 Tbsp. Dijon mustard
Method
Gently rinse then drain raspberries. Place the berries in a saucepan with the water. Bring to a boil then simmer uncovered for 10 minutes until very soft. Puree the raspberries – either manually, using an immersion blender, or in a food processor or blender. (Remove seeds if you wish using a fine sieve or food mill).
Measure the remaining ingredients into the pan with the raspberries. Heat on medium until the sugar has dissolved, whisking every few minutes. Bring to a gentle boil (bubbling steadily) and boil for 10 minutes. Remove from heat.
1 lb. raspberries, fresh or thawed
1/4 cup water
3/4 cups white sugar
1/4 cup apple cider vinegar
2 Tbsp. balsamic vinegar
1 1/2 Tbsp. Dijon mustard
Method
Gently rinse then drain raspberries. Place the berries in a saucepan with the water. Bring to a boil then simmer uncovered for 10 minutes until very soft. Puree the raspberries – either manually, using an immersion blender, or in a food processor or blender. (Remove seeds if you wish using a fine sieve or food mill).
Measure the remaining ingredients into the pan with the raspberries. Heat on medium until the sugar has dissolved, whisking every few minutes. Bring to a gentle boil (bubbling steadily) and boil for 10 minutes. Remove from heat.
Process in a boiling water bath canner for 10 minutes - start the timer once the water comes to a full boil. When the time is up, turn the heat off and rest the jars in the water for 5 minutes before placing on a towel on your kitchen counter-top.
Yield: Five (5) 4-ounce jars or two (2) 8-ounce and one (1) 4-ounce jar
*Note - recipe is easily doubled
original recipe adapted from foodpreserving.org
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.