Recipe courtesy of Anne Burrell
Recipe courtesy of Anne Burrell
Episode:
The Secret to Eggs Benedict
Strawberry Raspberry Preserves
Getting reviews...
- Level: Easy
- Total: 2 hr 45 min
- Prep: 10 min
- Inactive: 2 hr 30 min
- Cook: 5 min
- Yield: 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 320
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 81 g
- Dietary Fiber
- 8 g
- Sugar
- 59 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 45 mg
- Level: Easy
- Total: 2 hr 45 min
- Prep: 10 min
- Inactive: 2 hr 30 min
- Cook: 5 min
- Yield: 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 320
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 81 g
- Dietary Fiber
- 8 g
- Sugar
- 59 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 45 mg
Ingredients
Directions
- In a large bowl, combine the strawberries, raspberries, sugar, orange zest and juice. Stir to combine and let macerate for 30 minutes.
- After 30 minutes, gently smash the fruit mixture to start breaking the fruit down.
- Remove one-quarter of the fruit mixture and PULSE (not puree) in the food processor and return it to the bowl.
- In a small saucepan, combine the pectin and 3/4 cup water. Bring the water to a boil and boil for 1 minute, no longer. Add to the fruit and stir for 3 to 4 minutes.
- Cover and place in the refrigerator to set for 2 hours or overnight.
- Serve with toast or homemade biscuits.
