This Blackberry Balsamic Glaze is rich, smooth and creamy, lightly sweetened with maple syrup and loaded with plump juicy blackberries. Delicious on just about anything.
Balsamic glaze is a wonderful thing but it can be pretty pricy if you want the good stuff. Which is why sometimes I choose to make my own.
Balsamic glaze is simply a reduction of balsamic vinegar and there are several ways I like to make it. The first is to simply simmer and reduce a good balsamic vinegar by half. When it coats the back of a spoon it’s ready, as it cools it will continue to thicken.
The second, I like to mix it with a sweetener like brown sugar, honey, agave or maple syrup.
The third, I add fruit and/or fresh herbs to the vinegar along with a bit of sweetener depending on the sweetness of the fruit that’s added. l gently crush the fruit when adding to the vinegar, and separate after reduction. What’s left after separating the fruit from the glaze is a really nice jam to use on toast.
When making your glaze you have to be attentive because things can go wrong quickly.
You can have a smooth silky sauce one minute and a gloopy, smelly, burnt mess the next if you’re not attentive to your sauce. Not the time to check your social media or email alerts. Do as I say not as I do.
But sometimes mistakes turn out to be a good thing. My first go round with this recipe I simmered the glaze just a wee bit too long and as it cooled I had a jelly, not a glaze. That was ok with me, it was perfect with cheese and crackers.
When I got it right I had the most beautiful, smooth and silky sauce. I love, love, love it on just about everything.
Balsamic glaze is so versatile, it can be used as a salad dressing, over fruit, ice cream, yogurt and over pizza just to name a few.
- 1 cup balsamic vinegar
- ¼ cup maple syrup (optional)
- fresh mint or basil leaves or herb of your choice (optional)
- 1 cup fresh blackberries
- Place vinegar, maple syrup and herbs, if using, and blackberries in a small saucepan, gently crush some of the berries with your fingers or back of a spoon, bring to a boil, once boiling reduce heat to low.
- Allow glaze to gently simmer, stirring occasionally.
- When glaze has reduced by ⅓ to ½ and costs the back of a spoon, remove from heat and allow to cool slightly.
- Pour glaze through a fine mesh strainer to separate glaze from the berries and herbs.
- Place the separated berry mixture in a separate container and use as a jam.
- Both will thicken as they cool. Store both on an airtight container in your fridge.
If you make this recipe or a version of it, take a picture and share with me on Instagram, tag it #thewholeserving or leave a comment below. I’d love to see or hear about your version of this Blackberry Balsamic Glaze.