Blackberry Ginger Dark Balsamic Vinegar

Our Blackberry Ginger Balsamic is made from our authentic 12 year-old dark balsamic.  Complex with the gentle touch of spicy ginger married with ripe sweet blackberries. Together, these flavors work especially well over pancakes, ice cream, in jelly, in vinaigrettes, or marinades.  Pairs perfectly with our Olive Wood Smoked Oil, Toasted Sesame Oil, Basil Olive Oil, Blood Orange Olive Oil, Lime Olive Oil, Harissa Olive Oil, and Chipotle Olive Oil.

All ultra-premium EVOO’s, Blood Orange, Eureka Lemon, Persian Lime, Garlic, Chipotle, and Basil Olive Oils.  Also works perfectly with our specialty oils including Roasted French Walnut, and Toasted Sesame Oils.

Beef, Pork, Poultry, Wild Game, Waterfowl, Lamb, Tuna & Salmon Steaks

All vegetables including roasted asparagus

Drizzle over fresh fruits, cheese, waffles, pancakes, yogurt, oatmeal…

Combine 2 parts Olive Oil with 1 part Blackberry Ginger Balsamic vinegar.  Whisk together and serve.  To emulsify dab in a small amount of Dijon mustard or light mayo and continue whisking.  Oil and balsamic will become creamy in appearance.  Refrigerate remaining amount for up to 3 days.

Combine equal parts Blackberry Ginger Balsamic with equal parts Olive Oil. We recommend preparing just enough to cover the protein. Place in zip-lock bag and squeeze out air. Place in refrigerator for at least six hours.

Note: For Fish, Seafood (catches from the water) we recommend rubbing the Olive Oil into the raw protein in the absence of the balsamic vinegar for approximately 30 minutes. We recommend NOT using balsamic during the marinade step to prevent the acidic balsamic from breaking down the delicate protein.  Instead, combine Olive Oil and Blackberry Ginger Balsamic and use to drizzle over the finished product.

Our true aged Italian balsamics are naturally reduced through the aging process and without the addition of thickening agents such as high fructose corn syrup or molasses.  If you desire a thicker balsamic to use as a glaze or reduction then simply heat two times the amount needed in a small saucepan over medium to medium-high heat with constant stirring.  As the balsamic starts to reduce it will pull to the sides of the pan.  Remove reduction from heat just prior to desired thickness as the balsamic will continue to reduce until cooled.  Alternatively, reduce to desired thickness and place reduction in bowl over an ice bath.  As a rule of thumb 1/4 cup will reduce to approximately 50% within 3-5 minutes.  Reductions or “glazes” can be used as BBQ sauces, finishing glazes for fish, drizzled over ice-cream.

Using our Blackberry Ginger Balsamic is super simple and if you can use a tablespoon, which we know you can, then you can master any application.   Please keep in mind; flavors are fairly flexible across recipes.  For example, if a recipe calls for Blackberry Ginger Balsamic and you only have Black Cherry or Wild Blueberry Balsamic we’d say go for it.  Most importantly, experiment and have fun!

Serving size 1Tbs, Calories per serving = 40, Fat Calories = 0, Total Fat = 0g, Sodium = 5mg, Total Carbs = 10g, Sugars = 9g, Protein = 0g.  Acidity 6.0%.

Ingredients: Cooked grape must, Mother (required to commence acetic acid fermentation), naturally occurring sulfites from grapes, organic Blackberry & Ginger flavorings. SUGARS & SODIUM ARE NATURAL FROM THE GRAPES.  NO ARTIFICIAL FLAVORS, NO CARAMEL COLORING, NO SWEETENING OR THICKENING AGENTS!  GLUTEN FREE!