This Sunday afternoon snack came together in about 20 minutes! I picked up some cheesecake "bites" from the grocery store, and just wanted a bit of something sweet. Well the cheesecake is SO super sweet that a sauce that "tones" that down just a bit is welcome. This sauce was adapted from a recipe that I found in Traditional Home, and it looked quite yummy.
9 oz of seedless blackberry preserves or jam
1 Tbsp water
1 Tbsp good quality aged balsamic vinegar
1 sprig fresh rosemary
optional - about 2/3 tsp cornstarch in 1 Tbsp water.
So first, a visit out to the herb garden. I have enough rosemary for my entire subdivision!
Remove from heat. Remove the sprig of rosemary.
See these four blackberries? I can put money on it that they are the only four I'll get out of the whole container. My oldest and youngest will demolish them... so this makes me feel a bit less guilty about my little nap time indulgence today. - out here on the porch, looking out over the lake... Ahhhhh! If only my favorite photographer was here to enjoy this with me.
I see that several people use a blackberry balsamic sauce for a variety of meats - cornish hens, duck, lamb, pork tenderloin.... Mmmm... it's nice to have so many uses for something so quick, easy and delicious. This truly was just a easy and fast sauce. Cover and chill the left over sauce and store in the fridge for up to 3 days.
Just a little walk through the herb garden... Since we are enjoying such beautiful Autumn weather right now. It's hard to make yourself stay indoors.