Triple B Balsamic Reduction

Sauce

Triple Balsamic

That’s not chocolate sauce in this photo, it’s the deep, dark Triple B Balsamic Reduction! This reduction can be infused with basil or have black garlic incorporated. Both versions make a gourmet topping for decadent dark chocolate desserts, rich vanilla bean ice cream, fruit salads, baked Camembert, grilled lamb or wild game. The black garlic version has more of a deep, dark chocolate with jammy dark fruit characteristic. Create Triple B alchemy your kitchen in minutes!

Prep time:5 minutes
Cook time:20 minutes

Ingredients

  • 1 part Blackberry or Mixed Berry jam, jelly or preserves
  • 1 part Balsamic Vinegar
  • Options: Fresh Basil leaves or Black Garlic paste
  • If using Black Garlic, also need Chicken Bouillon Paste, Black Pepper

Preparation

  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 silicone-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.
  4. If using basil, place fresh 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 to 4 basil leaves depending on the size. 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 the desired result. Allow sauce to continue cooling.
  5. If using black garlic, add 1 tablespoon black garlic paste (crush cloves as necessary), 1 teaspoon chicken bouillon paste, and black pepper to taste. May add a pinch of salt to taste. Stir to combine and allow sauce to continue cooling.
  6. Once sauce has cooled enough, pour into glass jar. Store in refrigerator.