Balsamic Berry Reduction Recipes

BLACKBERRY BALSAMIC REDUCTION SAUCE

Steps:

• 1. In a small saucepan, melt the butter. Add the brown sugar and honey. Bring to a boil. Boil 1-2 minutes.
• 2. Add blackberry juice, balsamic vinegar, and salt. Bring to a hard boil and boil briskly for 5 minutes.
• 3. Continue boiling more softly until the sauce will coat the back of teaspoon nicely.
• 4. Let cool slightly and serve over roasted pork, beef, fish, or chicken.

BLUEBERRY BALSAMIC VINEGAR

Steps:

• In a large non-reactive saucepan, crush blueberries with a potato masher or back of a heavy spoon. Add vinegar, sugar, lime and cinnamon and bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Cool slightly and pour into a large bowl. Cover and refrigerate for 2 days to allow flavors to blend.
• Place a wire mesh strainer over a large bowl. In batches, ladle blueberry mixture into strainer, pressing out as much liquid as possible. Discard solids.
• Pour vinegar into clean glass bottles or jars, and refrigerate, tightly covered, indefinitely. Use in salad dressings or drizzled over chicken or beef.

BALSAMIC GLAZE

Steps:

• Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator.

BALSAMIC BERRY REDUCTION

Steps:

• In a small saucepan over medium heat, bring 1 cup raspberries, the balsamic vinegar, and the sugar to a simmer. Allow the mixture to simmer, stirring occasionally, for about 15 to 20 minutes. The balsamic glaze is done cooking when it has reduced in volume and thickened. Crush the cooked berries and strain the mixture, if desired, before serving it over the fresh raspberries. This raspberries with balsamic glaze recipe makes 4 servings.