Ingredients
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24 ounces raspberries (6 cups)
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1 teaspoon kosher salt
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1 ½ tablespoon red wine vinegar
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½ cup sugar
Directions
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In a medium saucepan, cook the raspberries with the salt over moderate heat until they start to break down and release their juices, about 5 minutes. Add the vinegar and sugar and cook over moderately low heat, stirring occasionally and crushing the berries with the back of a spoon, until very thick, about 45 minutes. Transfer the preserves to a small bowl and let cool to room temperature, then refrigerate.
Make Ahead
The preserves can be refrigerated for 2 weeks.