+SF +GF
This one has a lot of zing and depth of flavor, with a side of blackberry-sweetness! Add this vinegar reduction to Rosemary Balsamic Roasted Potatoes, to sandwiches (spread some on one side, add mayo to the other, and vegan lunch meat in the middle), to summertime strawberries—or anywhere balsamic reduction is called for. —CS
MAKES ½ CUP (120 ML)
1 cup (235 ml) balsamic vinegar
⅓ cup (106 g) seedless blackberry jelly or jam
⅛ tsp coarse kosher salt
Place all of the ingredients in a small saucepan. Whisk to combine. Bring to a low boil, and then lower the heat to a simmer. You want to see the mixture bubble slightly, but it shouldn’t boil noisily. Cook down to about half the original amount, until thickened to a molasses-like consistency. This will take between 30 and 45 minutes. Be sure to stir frequently and adjust the heat as needed. Don’t go wandering off too far either; it’s best to keep an eye on things. Once cooled, transfer to an airtight container and store in the refrigerator for up to 2 weeks.