Seasonal Spotlight: Blueberry Balsamic Reduction
Blueberry season is in full swing now until the end of August, so I’ve been looking for fun new ways to make use of them besides adding blueberries to my yogurt and smoothies. You can find fresh, local blueberries at your local farmers markets or check the labels at the grocery store—most commonly you’ll find blueberries grown in British Columbia, Ontario, and Quebec.
This recipe for blueberry balsamic reduction is a great way to celebrate these sweet berries as it’s so versatile and easily comes together with just 3 ingredients! Try it on pan seared salmon, chicken, flatbread, or salads.
BLUEBERRY BALSAMIC REDUCTION
Yield: ~ 8 oz
Prep time: 40 min
Total time: 40 min
Liquid measuring cup
2 cups balsamic vinegar
1 pint fresh blueberries, washed and stems removed
3-4 sprigs fresh thyme (optional)
Note: You can store this glaze in a tightly sealed jar in the fridge for up to 2 weeks.
Add balsamic vinegar, blueberries, and thyme to a saucepan over medium heat. Bring to a simmer then reduce heat to medium-low and continue to simmer for 40 minutes or until the volume has reduced by half and the sweetness is to your liking. The glaze should be thick enough to coat a spoon.
These recipes would pair perfectly with blueberry balsamic reduction: