Berry-Balsamic Drizzle

Sweet and tangy and great drizzled on all sorts of foods. Try it on salads, fish, chicken, pastas, and even desserts!


3 T balsamic vinegar
1/3 c sugar

1 c fresh or frozen raspberries or blackberries (a mix works well also)

In a small saucepan boil vinegar and sugar.  Reduce heat and simmer two minutes. 

Add berries and bring to a boil. 

Reduce heat and simmer 5 minutes until berries fall apart. 

Place a fine mesh sieve over a bowl and strain mixture. 

Press the berries with a spoon to get all of the liquid out of them. 

Cool completely and serve.  Refrigerate up to two weeks.


Problems

Over-cooking - Don't simmer too long. It reduces the liquid too much making it very strong.

Straining - Be sure to strain the mixture. The seeds make the dressing bitter and harder to serve.


Berry-Balsamic Dressing

3 T balsamic vinegar
1/3 c sugar
1 c fresh or frozen raspberries or blackberries (a mix works well also)

1. In a small saucepan boil vinegar and sugar.  Reduce heat and simmer two minutes.  Add berries and bring to a boil.  Reduce heat and simmer 5 minutes until berries fall apart. 

2. Place a fine mesh sieve over a bowl and strain mixture.  Press the berries with a spoon to get all of the liquid out of them.  Cool completely and serve.  Refrigerate up to two weeks.


Foodista Food Blog of the Day Badge
 
 

Recipes

Desserts
Occasions
Appetizers
Produce
 
 


© The Perfect Chocolate Chip Cookie 2014