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- Makes 1 cup glaze
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This sweet-tart glaze tastes great over fresh fruit (shown here over chopped mango, apple, kiwi and blueberries). It would also complement roasted vegetables or ice cream or make a tasty alternative to jelly in a peanut butter sandwich.
Ingredients
- 1 cup fresh blueberries
- 2 tablespoons balsamic vinegar
- 3 tablespoons date paste or 6 dates, pitted and chopped
- ½ teaspoon grated fresh ginger
Instructions
- In a medium saucepan combine all ingredients and ⅓ cup water. Bring to boiling; reduce heat. Simmer, uncovered, 7 to 10 minutes or until blueberries are completely softened and glaze has thickened. Let cool 10 minutes. Transfer to a blender; cover and blend until smooth. Cool completely. Transfer to a clean jar and refrigerate up to 3 months.
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Comments (3)
(5 from 3 votes)This blueberry reduction produces amazing flavors that can be added to many different entrees or to fruit. I have made it several times and find that I need to use precise measurements to achieve a perfect balance of flavors. I also have been substituting a high quality coconut water for the 1/3 cup of water and starting with less than 1/4 cup. More can be added after cooking if it is too thick. Thank you for this awesome recipe!
I wonder how this would freeze? Has anyone tried?
I've heard of strawberries and balsamic but never blueberries and balsamic. I'm excited to try this!