Nippy Pickled Strawberries

Note from Cheri: This recipe by Loretta McPhail of Duncan, Oklahoma was a finalist in the 1997 California Strawberry Festival's Berry Off cooking contest. Follow this link for more information on the festival and more great strawberry recipes! Nippy Pickled strawberries make a great breakfast addition. They're also wonderful served with smoked turkey, fish and/or cream cheese.

1 quart of fresh strawberries, cleaned 1/2 cup golden raisins 1 cup oranges, peeled, with seeds and ends removed and cut in rounds 2/3 cup jalapeño peppers, seeded and finely chopped 1 1/4 cups champagne or other dry white wine or sake 1 1/4 cups sugar 1/2 tsp. salt 1/2 tsp. cayenne pepper 2 cinnamon sticks, broken into pieces 4 whole cloves

Serves 10-12 Place strawberries, raisins, oranges, and jalapeñs in that order, in a large flat container with a lid. In a 3 quart non reactive pot bring wine, sugar, salt, cayenne, cinnamon and cloves to a boil over high heat. Lower heat to a simmer and cook for 10 minutes. Pour hot syrup over fruit. Gently push fruit into syrup. Cover and refrigerate for 24 hours. Gently lift fruit, 2 or 3 at a time to mix.