Berry Balsamic Marinade And Sauce Recipes

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BALSAMIC BERRY SAUCE



Balsamic Berry Sauce image

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

1 quart mixed berries (see note below) ((I used 2 heaping cups strawberries, 1 cup blueberries and 1 cup raspberries))
¼ cup balsamic vinegar
½-1 teaspoon vanilla
Pinch of cinnamon
2 tablespoons sugar or more to taste ((I used 3 tablespoons))

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



Balsamic Chicken Skillet with Mixed Berry Sauce image

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

1 ½ cups mixed berries
¼ cup balsamic vinegar
2 tablespoons whiskey
2 tablespoons Dijon mustard
2 tablespoons lemon juice
2 tablespoons honey
2 tablespoons brown sugar
1 tablespoon minced ginger
1 tablespoon minced shallot
¼ teaspoon cayenne pepper
4 skinless, boneless chicken breast halves
1 tablespoon oil

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



Berry Balsamic Marinade and Sauce image

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

1/3 cup marsala (I used marsala ) or 1/3 cup dry red wine (I used marsala )
1/4 cup balsamic vinegar
2 tablespoons seedless no-sugar-added strawberry preserves
2 garlic cloves, minced
1 teaspoon Splenda brown sugar blend
1 tablespoon coffee, brewed
1/2 teaspoon kosher salt
fresh ground pepper
12 fresh cherries (Pitted) or 12 frozen cherries (Pitted)
12 fresh blueberries or 12 frozen blueberries
3 tablespoons shallots, finely chopped
2 teaspoons butter

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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