Sunday, May 6, 2012

raspberry-port chocolate spread

this morning
i raced to my favorite
ethnic grocery
for some reason
i had it in my head
one year ago
to. the. day
sour cherries had arrived

the problem is
produce goes quickly
at this particular store
 once it is gone
it. is. gone

i was wrong
3  months off
they did have
a dollar a punnet
i couldn't resist

why should i?
raspberry-port chocolate spread
6 cups raspberries
3/4 c. port
3 cups granulated sugar
pinch salt
18 oz 70% bittersweet chocolate (broken into pieces)
place berries, port and sugar in a heavy, large pot.  cook over low heat until the berries break down.     remove from heat and strain in a chinois or medium seive (you want the seeds removed, but you want as much pulp as possible in your final liquid.  return the liquid back to the pot and simmer until it reduces by half (3 cups).  meanwhile, place the chocolate in a glass bowl.  allow the raspberry syrup to cool only slightly, then pour over the chocolate.  using a whisk or a hand blender, blend until the chocolate is fully melted and the mixture is smooth.  place in jars and keep in the refrigerator.

use on bread, sweet tea cakes, as a filling for cake, or just spoon it from jar to mouth


  1. Kristy, I haven't made contact with you for ages. Wow, raspberries that cheap. I envy those of you that have wonderful little groceries stores. My mother always haunted an Italian one. In my little town we have Wal-Mart and two other grocery stores. Looks lovely. Joni

  2. Hey Rip! Sour cherries come in the beginning of August and the only reason I know is because you were the one shared your source:) but your raspberry-port chocolate spread looks decadent - off to our fav market I go! Bij~


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