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
- 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.