Red Rosemary Vinegar
To prepare as a gift, strain the vinegar into pretty bottles. Add a fresh sprig of rosemary to each.
Roast for 15 to 20 minutes (depending on thickness of asparagus), shaking once to turn spears. Pour on balsamic vinegar and serve hot or at room temperature.
Roast carrots, turnips, squash, and garlic for about an hour, stirring once or twice.
Seedless Raspberry Sauce
This takes some patience, but you will be rewarded with a rich, seedless sauce, perfect for topping anything from fruit, to meat, to chocolate cake!