This Triple B blackberry balsamic reduction infused with basil is a gourmet topping for chocolate desserts, fruit salads, grilled lamb or wild game.

That's not chocolate sauce in this photo, it's the deep, dark Triple B Reduction!

Cook Time:15 min
Prep Time:5 min
Total Time:20 min
1. In a saucepan over medium heat, combine equal parts blackberry or mixed berry jam (or jelly or preserves) with balsamic vinegar. Bring to a low boil. Reduce heat to simmer.

2. Using a wooden spoon or a silicon-coated whisk, stir continuously to prevent sugar from burning. Continue cooking until sauce reaches a syrupy consistency (about 10-15 minutes). Sauce should coat the back of a spoon. (Ignore complaints from family members about the pungent aroma of vinegar. They will learn to associate this smell with delicious results.)

3. Once sauce is reduced, remove pan from heat and place fresh basil leaves on top of sauce. Do not stir. For a basic recipe of 1 cup jam to 1 cup balsamic vinegar, we use about 3 large or 4 to 5 smaller basil leaves. Let leaves remain in sauce for up to 5 minutes. After about 3 minutes, using the same spoon or whisk as before, begin tasting sauce after about 3 minutes to find your desired level of basil infusion. (Caution: Sauce may be hot!) Remove leaves from sauce once it reaches desired result. Allow sauce to continue cooling.

4. Once sauce has cooled enough, pour into glass jar. Store in refrigerator. Makes a great accompaniment to grilled lamb, too!
* 1 part Blackberry or Mixed Berry jam, jelly or preserves
* 1 part Balsamic Vinegar
* Fresh Basil Leaves