Garlic Conserve

comments (6) August 8th, 2008

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1 cup dry white wine
1 cup balsamic vinegar
1 cup sugar
1 pound garlic cloves (from about 8 bulbs), peeled and thinly sliced

Makes about 2 cups

This sweet, tangy condiment is excellent with grilled poultry or meat, and outstanding spooned over grilled eggplant. Let the garlic marinate 30 minutes before serving.

In a medium, nonreactive saucepan, combine the wine, vinegar, and sugar. Set over medium heat and stir continuously until the sugar melts, then add the garlic. When the mixture returns to a boil, reduce the heat and simmer slowly until the garlic is soft and the liquid begins to thicken, 30 minutes or more. Remove from the heat and cool to room temperature. Store in the refrigerator for up to 3 weeks. Warm to room temperature before serving.

Recipe by Michele Anna Jordan
February 1999
from issue #19

posted in: garlic, condiment

Comments (6)

dallasholt writes: very nice
Posted: 3:29 am on August 13th
daveabbott writes: impressive
Posted: 5:12 am on July 13th
shawncox10 writes: i like this.
Posted: 12:21 am on May 30th
AmandaPride writes: Delicious
Posted: 4:19 am on January 26th
bobbyWalker writes: impressive work
Posted: 2:04 am on May 18th
JimNagel writes: really nice
Posted: 4:40 am on May 16th
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