2 cups aged balsamic vinegar
3/4 cup fresh or frozen blackberries
Bring vinegar and berries to a boil, reduce to medium low and simmer for 5 minutes. Let cool. Strain into small bowl, using the back of a serving spoon to push all the berry goodness and vinegar out of the fruit pulp. The vinegar should reduce a little, giving it more of a syrupy consistency.
Cover and chill until ready to use. Put it on everything. Will keep for at least a month in the fridge.
I modified this recipe by adding about 1 T. turbinado sugar to the vinegar and blackberries while cooking them. After straining, I returned the liquid to the stove and cooked it to reduce it further. I was trying to approximate the blackberry balsamic vinegar made by Blackberry Farms, and this recipe with my modifications produced a great, thick syrup.
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