Saturday, September 22, 2007

Blackberry Balsamic Vinegar

This robust vinegar can be used just about anywhere - use it on grilled fish or mix with herbs, minced shallot and some olive oil for a fresh vinaigrette.

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

1 comment:

  1. 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.