(Makes About 1 Cup)
1 Cup Frozen or Fresh Marionberries (you could also use Blackberries)
3 T. Balsamic Vinegar
3 Sprigs of Fresh Rosemary (mine were about 4" long, each)
Small Pinch of Sea Salt
- Add ingredients to a small saucepan and simmer, stirring often, until berries are broken down, about 7-10 minutes.
- Strain (if you want a smooth, seedless consistency); use a spoon to push all of the berry pulp through holes of a fine mesh strainer.
Once the sauce/glaze is finished, you can use it as a glaze for Cedar Plank Salmon. Before cooking:
- Sprinkle salmon with a pinch of cinnamon, ancho chile powder, and sea salt.
- Top with 2-3 T. of Glaze.
To 1/2 C. of Sauce, add:
1/4 C. of EV Olive Oil
2 T. Balsamic Vinegar
Pinch of Ancho Chile Powder
Pinch of Cinnamon
Whisk ingredients, to combine.