Berry Balsamic Marinade And Sauce Recipes
BALSAMIC BERRY SAUCE
Fresh summer mixed berry sauce with balsamic vinegar for ice cream, desserts, pancakes, and so much more.
Provided by Kelly Wildenhaus | the hungry bluebird
Categories Dessert
Time 15m
Number Of Ingredients 5
Steps:
- Put washed and hulled berries in bowl of food processor. Add remaining ingredients and puree to desired consistency. I pureed it smooth but you can leave it a little chunky if you like.
- Chill. Serve over ice cream, cheesecake, pound cake or good Greek yogurt.
Nutrition Facts : Calories 80 kcal, Carbohydrate 19 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 3 mg, Fiber 3 g, Sugar 14 g, UnsaturatedFat 2 g, ServingSize 1 serving
BALSAMIC CHICKEN SKILLET WITH MIXED BERRY SAUCE
Sweet, savory, with a little kick. This marinade and sauce goes great with both chicken or pork, on the stove, in the oven, or on the grill.
Provided by Simon Chong
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h30m
Yield 4
Number Of Ingredients 12
Steps:
- Combine berries, vinegar, whiskey, mustard, lemon juice, honey, brown sugar, ginger, shallot, and cayenne pepper in a blender; blend until smooth.
- Place chicken in a resealable plastic bag. Add 1/2 of the berry marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 4 hours to overnight. Reserve the remaining berry sauce.
- Remove chicken from the refrigerator. Heat oil in a large skillet over medium-high heat. Place chicken in the hot skillet and brown on both sides, basting occasionally with the extra marinade. Cook until chicken is no longer pink and juices run clear, about 15 minutes; discard any remaining marinade. Remove from the heat, and let rest for 3 minutes.
- Meanwhile, pour the reserved berry sauce in a small saucepan and bring to a simmer over medium-low heat.
- Slice chicken into 1/2-inch thick slices and spoon warmed berry sauce over top.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 25 g, Cholesterol 58.5 mg, Fat 5.9 g, Fiber 1.3 g, Protein 22.6 g, SaturatedFat 1.2 g, Sodium 242.7 mg, Sugar 20.6 g
BERRY BALSAMIC MARINADE AND SAUCE
I used this creation on cheap cuts of Round Steak and a 1.5 pound London Broil and was surprised how tender the steaks were and the sauce was delicious. I also used it on chicken and it was an equal success. The marinade doubles as a sauce when simmered with shallots. Try on different cuts of steak, chicken or even pork. You will even find yourself running your veggies through the sauce! Created for RSC #12.
Provided by NcMysteryShopper
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a blender or food processor add wine, vinegar, strawberry preserves, garlic, Splenda, coffee, salt, pepper, pitted cherries and blueberries. Puree.
- Place meat in a large zip lock bag and pour in marinade. Marinate in the refrigerator for at least 4 hours or over night for steak and for at least 30 minutes and up to 4 hours for chicken.
- Remove meat and pour marinade into a small saucepan. Add finely chopped shallot and set aside.
- Preheat broiler or prepare grill. Broil or grill meat until cooked to desired doneness.
- While meat is grilling bring sauce to a boil and then simmer. Stir in butter.
- If using London Broil, thinly slice crosswise, against the grain. Add any juices on the cutting board to the sauce. Serve with sauce. If using chicken or other steak cuts - serve with sauce.
Nutrition Facts : Calories 256, Fat 2.6, SaturatedFat 1.3, Cholesterol 5, Sodium 319.4, Carbohydrate 41.6, Fiber 5.4, Sugar 27.1, Protein 2.2
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