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Blackberry Balsamic Reduction

Blackberry Balsamic Reduction

Rose McAvoy
Balsamic vinegar and fresh blackberries into a rich velvety syrup. Drizzle tangy blackberry balsamic reduction syrup over salads, bread, hummus, pie or ice cream. Makes a great gift!
5 from 1 vote
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Servings 1 ½ cups
Calories 453 kcal

Ingredients
  

  • 2 ½ cups blackberries fresh or frozen
  • 1 ½ cups balsamic vinegar
  • 2 tablespoons molasses

Instructions
 

  • Place all the ingredients into a large sauce pan and bring to a simmer over medium heat. Stir occasionally and mash the berries gently as they soften. Reduce heat as needed to keep the liquid from reaching a boil.
  • Continue to simmer until the liquid has reduced to a little less than half the original volume. The vinegar should thickly coat the back of a metal spoon.
  • Strain the reduction into a bowl through a fine mesh sieve. Stir and mash to work it through then discard or repurpose the remaining seeds.
  • Store the reduction in a clean jar or glass bottle with a tight fitting lid. It should keep in the refrigerator for weeks.

Nutrition

Calories: 453kcalCarbohydrates: 95gProtein: 2gFat: 0.04gSaturated Fat: 0.01gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 103mgPotassium: 1012mgSugar: 87gCalcium: 185mgIron: 5mg
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