Did you know strawberries are a member of the rose family? The Romans revered the strawberry for medicinal qualities, hardly surprising considering the concentration of vitamin C, A, Potassium & Antioxidants. In the United States the annual per capita consumption of fresh and frozen strawberries is 4.85 pounds. Americans eat 3.4 pounds of fresh strawberries each year plus another 1.8 pounds frozen per capita...I don't know if we quite come up to those numbers here in Mexico but we are able to find fresh strawberries almost 365 days a year.
The most recent Fall kitchen caper yielded a vintage crop of preserves combining Cabernet Sauvignon & Fresh Strawberries~that's actually 2 ingredients high in antioxidants.
Strawberry Cabernet Sauvignon Preserves
1 1/2 Quart firm, ripe strawberries, hulled & cleaned
1 tbsp. Apple Cider Vinegar
1/2 cup Cabernet Sauvignon wine
4 cups Mascobado or raw sugar
1 packet Sure Jell fruit pectin
4 half pint canning jars & lids, sterilized
Place strawberries & vinegar in large kettle or dutch oven. Bring to a medium boil for 5 minutes then add sugar & wine. Return to a low boil 15 to 20 minutes, stirring constantly. Strawberries will become clear & syrup will thicken. Skim off any foam, also adding 1 teaspoon of butter at this point into the pot will lessen any foam forming. Add Pectin, remove from heat, ladle into prepared jars filling within 1/8 inch of tops. Place in water bath, water must cover jars, process for 10 minutes in boiling water. Remove jars, cool & store.
Preserves are preserved fruits so they can contain whole or chunky pieces of preserved fruits.