Marionberry-Balsamic Glaze (and Vinaigrette)

Ingredients:

(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.

Vinaigrette:
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.