Ingredients
1 tsp. olive oil
2 medium shallots, finely minced
3 c. raspberries, frozen or fresh (if frozen, not in syrup)
1 c. balsamic vinegar
2 TB honey
1/2 tsp. fresh thyme leaves
salt and pepper to taste
Preparation
Heat oil in large heavy bottomed pot over medium heat. Add shallots, and stir until fragrant. Add remaining ingredients and bring to a slow boil. Turn down to a simmer and reduce by 1/3. Check flavor (sweetness, s&p, etc.) and adjust if needed. Let cool to just above room temperature, and puree in small batches in blender. Pour into storage container and let sit for a few hours for flavors to meld.
