Since I’ve started a new blog at RSVP Redux and want to input some content there; I’ve been looking even more carefully at the recipes in the RSVP section of Bon Appetit. Although I’ve already made the Toffee Peach Crisp crisp from the August 2010 issue, I was still compelled by the simple and wonderful sounding Balsamic Jelly too.
My friend on Twitter, Deb (@smithbites) had made a batch and though I’ve not yet seen it; her comments on how hard it was to photograph something that looked like motor oil had me seriously LOL (Laughing Out Loud!). She put out an emergency call to tweeps and found a photographic suggestion from White on Rice on their site and I hope we get to see Deb’s version soon at smithbites.com.
When I went to make my batch…and could not locate gelatin in my pantry, I thought I could kill multiple birds with one stone; use pre-packaged raspbelly gelatin to thicken the liquid, create a favorite flavor combination by the inclusion of raspberry and also thought…it can’t hurt to add a bit of a burgundy look to avoid the motor oil nemesis that besieged Deb!
This is not a jelly for the faint of heart. It has a definite bold flavor from the balsamic and I did find that it suited me best by topping a biscuit layered with some cream cheese. The combination of the smooth, mellow cheese combined with the tartness of the jelly was perfect. Although I enjoyed a biscuit for breakfast, I could really see this used as an appetizer course; it would be perfect with some fresh fruit and smoked salmon.
Raspberry Balsamic Jelly
A tangy and unique jelly that is great with cheese and in salad ddressings.
- 1 cup Balsamic Vinegar
- 1/2 pkg raspberry jello
- 6-8 tablespoons of honey
- Pour vinegar into small saucepan.
- Sprinkle raspberry gelatin over and stir; let stand until gelatin softens about 10 minutes.
- Stir over medium heat until gelatin dissolves and mixture is hot (do not boil).
- Remove from heat and stir in honey. Put into container to set and chill until gelatin firms up; about 8 hours. Serve balsamic jelly with bread and butter.