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.