Cathy Thomas Shares Recipe for Strawberry Preserves with Balsamic Vinegar

The award-winning food writer's seasonal recipe highlights a balance of flavors and versatile serving options.

The recipe combines fresh strawberries, sugar, balsamic vinegar aged in fruitwood barrels, and water to create a balanced flavor profile of sweetness, earthiness, and tartness.
The preserves can be served with Parmigiano Reggiano cheese or spread on toast or crackers with soft goat cheese, showcasing its versatility.
The cooking process involves boiling and simmering the ingredients until slightly thickened and translucent, with the final yield being approximately 2 1/2 cups.
The preserves can be stored, covered and chilled, for up to one month, making it a practical option for seasonal enjoyment.
Cathy Thomas, known for her cookbooks including '50 Best Plants on the Planet,' emphasizes the use of fresh, high-quality ingredients in this accessible yet sophisticated recipe.