• chef janet

Raspberry Balsamic Glaze

This raspberry balsamic glaze can go with just about anything, savory or sweet. Use it as a sauce for fish, chicken or beef, pour it over ice cream or berries, drizzle a little onto feta cheese and dried fruit . . .


1 cup balsamic vinegar 3 ozs fresh raspberries 2 tsps agave or your sweetener of choice

1. Place the vinegar, raspberries and sweetener in a small pot. Mash the raspberries a little bit.

2. Turn the flame up to medium high and bring to a simmer. Simmer for 15 minutes.

3. Strain the liquid into a bowl using a fine mesh strainer. Use the back of a spoon to push the raspberry pulp through the strainer. Continue to mash until you are left with mostly seeds.

As the glaze cools, it will thicken to a syrup.


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