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.
Blackberry Balsamic Glaze
- Prep Time: 2 mins
- Cook Time: 20 mins
- Total Time: 22 mins
- Yield: ¾ cup 1x
Ingredients
- 1 cup balsamic vinegar
- ¼ cup maple syrup (optional)
- fresh mint or basil leaves or herb of your choice (optional)
- 1 cup fresh blackberries
Instructions
- 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.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 24
- Sugar: 3.8
- Sodium: 5
- Fat: 0.1
- Carbohydrates: 4.8
- Fiber: 0.6
- Protein: 0.3
- Cholesterol: 0
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.
Nikki Frank-Hamilton says
I love balsamic vinegar, anyway it comes. I really love a great balsamic reduction with a bit of sweetner, top a toast point with gourmet greens, goat cheese and top with the reduction. But now you have me spinning! OH MY! This sounds incredible! Think about that same toast point topped with this? Now it's over the top!!!
★★★★★
crystal hart says
I made a version of this a couple of weeks ago and it's almost gone! I used raw sugar as a sweetener. No herbs, but a bit of lemon juice. Turned out way better than I had even imagined. I polished off the "solids" in about 3 days (even being stingy with it!). Today I'm going to make one using cranberries. I'm a little stuck on how much sugar to use, but I'm sure it will be great, too. Amazing how many flavored balsamic reductions are on the market with precious few recipes and ideas online. Thank You for this fantastic recipe. I wonder if I would have thrown out the solids that I strained out, if not for the suggestion of using it as jam. Probably not. Both were excellent!
Think I'll try a fig next...
Celeste says
Hi Crystal, I'm so glad you are creating some tasteful recipes, they sound absolutely delicious.
Celeste says
Sarah, I hope you try it and like it!
Thanks for stopping by.
Lisa @ Cooking with Curls says
I love balsamic glaze, but I never thought to add fruit flavors. You are a genius!!
Celeste says
Thanks Lisa,I love the savory sweet combo and it can be paired with just about everything.
Deborah Davis says
A little drizzle of your blackberry glaze will make everything taste amazing! I am so pleased that you shared this healthy and delectable Blackberry glaze recipe at the Healthy Happy Green and Natural Party. Thank you so much for sharing your gems and for your support! Pinning and sharing! All the best, Deborah
★★★★★
Celeste says
Deborah this stuff is so good and I've been using it on almost everything. Like you said, it makes everything taste better.
Easy Peasy Life Matters says
This sounds amazing!! Pinned! 🙂
Celeste says
Thanks, I'm glad you like it.
angie says
I love blackberries and this sounds delicious I make a salad with fruit in it and would love to try this one very soon
come see us at http://shopannies.blogspot.com
Celeste says
Angie that salad you speak about sounds delicious. I absolutely love putting fruit on my salads and this glaze is a wonderful addition.
Thanks for visiting.
Leslie says
Wow. This just looks so good! For some reason we ended up with extra bottles of balsamic...now I know what to do with them!
Celeste says
Extra is a good and this glaze is absolutely wonderful on just about anything you want to put it on.
Thanks for stopping by Leslie, enjoy the glaze.
Cheryl says
Ohhh, how deep and gorgeous is this! Do you think it'd be OK without the maple syrup during a Whole30?
★★★★★
Celeste says
It absolutely I would be OK without the syrup. I'm so glad you like it. Have fun with it Cheryl!!!
Tanja says
Hey
How long do you think it will keep :)?
I guess I will try it as soon as more blackberries are ready to be picked 🙂 it sounds really nice
Celeste says
Hi Tanja, mine was good for about a month in my fridge. However, when I make it it doesn't stay around very long, we use it on salads, desserts, pizza, and sandwiches.