Strawberry-Garnacha Preserve with an 8-Year Balsamic

Strawberry-Garnacha Preserve with an 8-Year Balsamic

Recipe by Chef Seth Elgar, No Coast Reserve, Photo by Jennifer Rubenstein

Yield: 12 servings

4 cups garnacha (sweet red wine) 2 pounds fresh strawberries (or raspberries, blackberries, blueberries) 3 tablespoons sugar 1 cup sugar 1 tablespoon fresh lemon juice 3 tablespoons balsamic vinegar (does not have to be 8-year aged)

In a small sauce pot, reduce the wine over low heat to ½ cup.

Preheat oven to 450°. Place a sheet tray in the oven as it’s preheating and after 20 minutes, remove the tray, line with parchment paper, and place strawberries on it to roast for 30 minutes until the strawberries are juicy and caramelized.

Add the fruit and juices to the wine reduction, add the sugar and lemon juice, bring to a simmer and cook for 15–20 minutes (warm honey consistency).

Stir in the balsamic vinegar and place the preserve in a quart jar, tighten the lid and let cool overnight.

Serve with whipped brie and baguette bread.

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