Blueberry Balsamic Syrup

Nov 29th

This is my second recipe to be entered into the “Blueberries Meet Their Match” contest from The U.S. Highbush Blueberry Council. I love creating new recipes and I hope everyone will share this one! This is the perfect accompaniment to Cornish Hens, chicken or pork. It’s a sweet and savory combination of Blueberries and Balsamic Vinegar. I used frozen highbush blueberries. I hope you all had a great Thanksgiving! We are here in Sebastian, Florida staying with my Father and Pam. Pam’s son Chris celebrated with us too.  P.J. flew in yesterday and we had a rousing game of Cards Against Humanity. I highly recommend this funny game, it can be a little raunchy, but I promise you you will be dying of laughter! If you know the game, my Father kept saying that’s my card! I laughed harder at that then the game itself! We had a wonderful meal, and thank you Dad and Pam for a wonderful meal and day! Please check out the U.S. Highbush Blueberry Council and Let me know how you like this wonderful sweet and savory sauce! Love, Stacey

IMG_1599Blueberry Balsamic Syrup

Makes enough for 4 servings.


2 cups balsamic vinegar

3/4 cup sugar

2 cups frozen highbush blueberries

1 tsp sea salt

1/8 cup of chicken broth

2 Tbs salted butter

In a medium saucepan add the Balsamic Vinegar and sugar, cook over medium low heat for approximately 30 minutes until thickened and reduced by half. Add Blueberries, cook for 20 minutes. Add salt and chicken broth, cook for 10 minutes. Add butter until melted and pour over Cornish hens, Chicken or pork.IMG_1562



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