Blackberry Balsamic Vinegar Food

BLACKBERRY BALSAMIC VINAIGRETTE RECIPE

Steps:

• Add the everything except the oil to a small saucepan and place it over low heat. Stirring a bit, cook just to dissolve the sugar and warm the mixture, about 3 minutes.
• Remove the pan from the heat and use the back of a fork to macerate the blackberries. (I like keeping them partially intact.)
• Gradually whisk in the oil and blend until it's completely emulsified.

BLACKBERRY BALSAMIC VINEGAR DRESSING

Steps:

• Simmer blackberries until the juices are released.
• Let cool.
• add next 5 ingredients.
• Bottle and refrigerate for 1 week before using.

WHITE BALSAMIC BLACKBERRY W/ LEMON THYME VINEGAR

Steps:

• Heat vinegar until steamy but not boiling.
• Remove from heat and add blackberries and lemon thyme and allow to cool to room temperature.
• Pour all into a sterile, wide-mouth jar and seal tightly. Place in a cool dark spot and shake gently twice a day for about 1 week.
• Strain and decant into a sterile cruet and use as a substitute for regular vinegar.

BLACKBERRY VINEGAR

Steps:

• In a one-quart mason jar place the blackberries in the bottom. You may crush lightly with a wooden spoon for the most flavor if you like. Fill the jar with the vinegar and put the lid on. Place the jar outside in the sun to steep all day like you would for Sun Tea. At the end of the day strain vinegar into another jar. Will keep for months.

BLACKBERRY BALSAMIC CHICKEN

Steps:

• Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion and saute till translucent.
• Sprinkle salt, pepper, and thyme over the top of the chicken. Add chicken to skillet and saute 6 minutes on each side or until done. Remove chicken from skillet and keep warm. Reduce heat to medium low. Add preserves, vinegar, and salt and pepper, stirring constantly until the preserves melt. Spoon the sauce over chicken to serve.

BLACKBERRY VINEGAR

Steps:

• Sterilze a 1 qt glass jar. Use a new lid.
• Carefully wash berries and lay them on wax paper. fold paper over and press carefully to just bruise. If you press to hard your will have black berry mush.
• Using the paper pour them into the jar [make sure it is still warm from the sterilze step].
• Heat vinegar to just below boiling. About 195°F Pour over berries using a funnel. Be careful not to burn yourself.
• Wipe lip of jar with clean damp paper towel and seal according to manufacturer instructions. Store in a cool dark place for 3 weeks.
• To check flavor pour a drop of vinegar on a wooden spoon or a piece of white bread.
• When it is right strain the vinegar through a sieve into pitcher or measuring cup. Discard the berries.
• If cloudy strain again through a coffee filter.
• Prepare a sterile 1 pt glass bottle or jar and a cork or lid. Pour into the still warm container and wipe lid again with clean paper towel. cork and seal.
• This will last up to 3 months if you keep in a cool dark place.
• Once open refrigerate.