Berry Balsamic Marinade And Sauce Recipes

BALSAMIC BERRY SAUCE

Steps:

• Put washed and hulled berries in bowl of food processor. Add remaining ingredients and puree to desired consistency. I pureed it smooth but you can leave it a little chunky if you like.
• Chill. Serve over ice cream, cheesecake, pound cake or good Greek yogurt.

MIXED BERRY BALSAMIC VINAIGRETTE

Steps:

• Muddle blueberries, strawberries, and raspberries together with sugar in a bowl until combined.
• Pour mixture into a blender and add balsamic vinegar, oil, Dijon, lemon juice, and honey. Blend until smooth.

BALSAMIC CHICKEN SKILLET WITH MIXED BERRY SAUCE

Steps:

• Combine berries, vinegar, whiskey, mustard, lemon juice, honey, brown sugar, ginger, shallot, and cayenne pepper in a blender; blend until smooth.
• Place chicken in a resealable plastic bag. Add 1/2 of the berry marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 4 hours to overnight. Reserve the remaining berry sauce.
• Remove chicken from the refrigerator. Heat oil in a large skillet over medium-high heat. Place chicken in the hot skillet and brown on both sides, basting occasionally with the extra marinade. Cook until chicken is no longer pink and juices run clear, about 15 minutes; discard any remaining marinade. Remove from the heat, and let rest for 3 minutes.
• Meanwhile, pour the reserved berry sauce in a small saucepan and bring to a simmer over medium-low heat.
• Slice chicken into 1/2-inch thick slices and spoon warmed berry sauce over top.

BERRY SALAD WITH BALSAMIC VINEGAR AND HONEY

Steps:

• Place cleaned blueberries and strawberries in a medium bowl.
• In a small bowl, whisk honey and balsamic vinegar together. Pour over berries.
• Cover and refrigerate for 2 hours.
• To serve, quickly rinse and drain raspberries.
• Add raspberries and orange zest to the salad.
• Toss gently and serve with a dollop of sour cream or yogurt, if you like. Enjoy!
• Serves 6 to 8.