Ingredients
1 pint fresh raspberries
1/2 cup granulated sugar
1/4 cup cold water
2 tsp good quality balsamic vinegar
Preparation
Combine the sugar and water in a small saucepan, and heat over medium flame until sugar dissolves and first bubbles form. Add raspberries to pan and stir to combine with the sugar syrup. Cook over medium-low heat until the compote has begun to thicken, about 10 minutes. Then remove from heat and gently stir in the balsamic vinegar.
Can be kept refrigerated in an airtight container for up to 2 weeks.
