Balsamic Blackberry Glaze

Reducing balsamic vinegar intensifies the sweetness and oaky flavors. You can simplify the process by substituting a pinch or two of brown sugar for the berries. I keep this syrup on hand year around for a quick finishing touch for salmon and grilled meats.

Balsamic Blackberry Glaze

Servings: 1 Cup sauce


  • 3 cups balsamic vinegar
  • 1 cup fresh or frozen blackberries
  • 1/2 teaspoon cornstarch mixed with 1 teaspoon balsamic vinegar


  • Add vinegar and berries to a medium saucepan and bring to a boil. Reduce heat and simmer until liquid has been reduced to about 1 1/2 cups. Strain berries out through a strainer and return liquid to pan. Make sure all berry seeds have been removed. Bring liquid to a boil and stir in cornstarch mixture, a little at a time, until liquid thickens. Allow to cool and transfer to a squeeze bottle. Syrup will thicken as it cools.

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