2 cups fresh raspberries
1/3 cup white sugar
1/2 teaspoon salt
1/4 cup finely chopped walnuts
1/2 cup white sugar
5 tablespoons unsalted butter
Sift together vinegar and white sugar. In a large heavy saucepan, combine the berries, 1/3 cup sugar, and salt. Cook over medium heat, stirring frequently, until the berries wilted. Stir in walnuts and 1/2 cup of sugar. Stir in butter and add vinegar until very well done. Simmer until all the mixture is smooth and creamy. Serve as a flavor-add-and-pour over raspberries.