Blackberry Balsamic Vinegar Recipes

Steps:

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

Steps:

• Pulse blackberries and balsamic vinegar together in a blender until smooth.
• Strain blackberry mixture through a fine mesh strainer into a bowl. Stir yogurt and sugar into the blackberry mixture with a whisk until smooth.

Steps:

• place blackberries and herbs into a gallong glass jug (I use a sterilized pickle jar). Heat white balsamic vinegar in a non-reactive pot until steaming but not boiling. Pour over berries and herbs. Allow to cool then cover opening with plastic wrap then jar lid. Shake gently and store in a dark place. Allow it to steep for a week shaking gently each day. Strain through a fine sieve and store in sterile bottles.

Steps:

• Heat oil in a skillet over medium-high heat. Saute onion until soft and translucent, about 5 minutes.
• Meanwhile, sprinkle 1/4 teaspoon salt and thyme over chicken. Add chicken to the skillet. Saute chicken until no longer pink in the middle, 6 to 7 minutes per side. Transfer chicken to a serving plate and reduce heat to medium.
• Add remaining salt, jam, vinegar, and pepper to the skillet. Stir constantly until jam melts, about 1 minutes. Spoon sauce over chicken and serve.