Wednesday, June 29, 2011

Marionberry-Balsamic Glaze (and Vinaigrette)

(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

  1. Add ingredients to a small saucepan and simmer, stirring often, until berries are broken down, about 7-10 minutes. 
  2. 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:

  1. Sprinkle salmon with a pinch of cinnamon, ancho chile powder, and sea salt.
  2. 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. 


Julie Petro said...

This looks delicious Jen! I'm not a huge fan of blackberries, but this just might convert me. Thanks for sharing it!

Unknown said...

Thanks for sharing this! I just recently ordered something similar at an Italian restaurant and would love to duplicate it. Yours sounds even better with the berries!

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