Best Reduction Essentials Balsamic Blueberry Walnuts Recipes
KENN'S RASPBERRY BALSAMIC REDUCTION
This is a sweet and tart condiment that is designed to be savored much like fine caviar. The flavors are so intense that a little goes a long way. This makes a great "from my kitchen" gift! This recipe can be enjoyed three ways: The delicious aromas produced will overtake any odors while you are cooking the reduction; the recipient of the gift will appreciate the homemade gift; you will be overwhelmed with praise when they taste it! Serve as an appetizer on a sweet cracker, smoked Gouda or both; slice of apple or pear; peach half or slice of mango. Serve on lamb chops or London broil. Don't stop there! There are too many serving possibilities to list. Serving size is ¼ tsp. Servings per batch: 192
Provided by Kenn Alan
Categories Spreads
Time 25m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Wash raspberries and pat dry with a lint-free cloth.
- In a sauce reduction pan or 9" skillet, pour in vinegar and rapidly bring up to temperature. (about 175°f) Add sugar and dissolve. Raise temperature to near boil. Add raspberries and stir mixture until reduced by about 2/3.
- Be careful not to scorch. You must continue stirring until complete.
- This can be canned in 4 ounce jars for gift giving.
- Canning instructions: While still hot; dip reduction into sanitized 4 ounce canning grade jars, leaving ½" headspace. Place sanitized sealable lids onto jars and place in water bath canner and process for 10 minutes.
Nutrition Facts : Calories 242.2, Fat 1.2, Sodium 1.9, Carbohydrate 59.8, Fiber 12, Sugar 45.9, Protein 2.2
BLACKBERRY BALSAMIC REDUCTION SAUCE
Drizzle this blackberry balsamic reduction sauce over your grilled meat to take it to another level. A breeze to prepare, we thought it was delightful over grilled pork. It's sweet and tart with notes of blackberry flavor throughout.
Provided by Laurie Sanders
Categories Other Sauces
Time 15m
Number Of Ingredients 6
Steps:
- 1. In a small saucepan, melt the butter. Add the brown sugar and honey. Bring to a boil. Boil 1-2 minutes.
- 2. Add blackberry juice, balsamic vinegar, and salt. Bring to a hard boil and boil briskly for 5 minutes.
- 3. Continue boiling more softly until the sauce will coat the back of teaspoon nicely.
- 4. Let cool slightly and serve over roasted pork, beef, fish, or chicken.
ROSEMARY BALSAMIC REDUCTION
This sauce is recommended over beef tenderloin, but would also be great over lamb, pork or even grilled veggies!!! This sauce can be prepared ahead of time and simply warmed up in the microwave when it's time to serve. Fast and easy. Recipe from Dierberg's Everybody Cooks Sept 2002 edition.
Provided by januarybride
Categories < 15 Mins
Time 14m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 4
Steps:
- In a small saucepan over medium-high heat, heat oil.
- Add shallots and cook 1-2 min until soft.
- Stir in vinegar and rosemary and cook 10 minutes or until reduced to approx 1/2 cup.
REDUCTION ESSENTIALS: BALSAMIC, BLUEBERRY, WALNUTS
This is awesome sauce at its finest. Use this sauce to finish off a steak or filet mignon and you will be in heaven. Drizzle it warm on a nice salad and you will swoon. This is something I assembled through trial and testing over a couple of weeks. And like any good recipe is it about good ingredients, proper proportions, and...
Provided by Andy Anderson !
Categories Other Sauces
Time 45m
Number Of Ingredients 11
Steps:
- 1. PREP/PREPARE
- 2. You will need a small saucepan to make this recipe.
- 3. This is the time to pull out that good balsamic, and wine.
- 4. Gather your ingredients (mise en place).
- 5. Add the butter to a small saucepan, over medium heat.
- 6. After the butter melts, add the coconut sugar and garlic, and cook for about 60 seconds, stirring constantly.
- 7. Add the wine, balsamic vinegar, blueberries, and walnuts.
- 8. Reduce the heat until you see steam coming off the surface but no bubbles. Allow it to slowly evaporate, until reduced by half, about 25 - 30 minutes.
- 9. NEVER allow this sauce to get to a simmer. If you do, it will burn, and you will have to start all over.
- 10. While it is simmering give is a whisk now-and-then, and add pinch of salt and pepper, to taste.
- 11. Take off the heat and allow to sit for a few minutes.
- 12. PLATE/PRESENT
- 13. Serve over your favorite steak or salad. Enjoy.
- 14. Keep the faith, and keep cooking.
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