MAKES ABOUT 6 CUPS
An inexpensive balsamic vinegar is fine for use in this recipe. Save high-quality vinegar for other preparations in which the vinegar is not cooked.
¾ |
cup balsamic vinegar (see note) |
¼ |
cup dry red wine |
¼ |
cup sugar |
Pinch table salt |
|
1 |
tablespoon grated zest plus 1 tablespoon juice from 1 lemon |
¼ |
teaspoon vanilla extract |
3 |
whole cloves |
1 |
quart strawberries, hulled and halved lengthwise (about 4 cups) |
9 |
ounces large seedless red or black grapes, each grape halved pole to pole (about 2 cups) |
1. Simmer the vinegar, wine, sugar, and salt in a small saucepan over high heat until syrupy and reduced to ¼ cup, about 15 minutes. Off the heat, stir in the lemon zest and juice, vanilla, and cloves; steep for 1 minute to blend the flavors and strain.
2. Combine the strawberries and grapes in a medium bowl; pour the warm dressing over the fruit and toss to coat. Serve at room temperature, or cover with plastic wrap, refrigerate for up to 4 hours, and serve chilled.