1 pint basket blackberries
4 cups balsamic vinegar
Rinse blackberries well and combine with vinegar in a non-reactive saucepan. Cook over medium-low heat about 15 minutes or so to reduce. You can leave this pot on the back of the stove while you are preparing other things but keep a watchful eye that it does not boil over or burn.
When the liquid has reduced by about half and the blackberries have begun to break down, remove from heat and puree in a blender or with a hand blender. Strain the sauce through a fine sieve to remove the seeds. If necessary, return to stove to reduce to a honey-like consistency. The reduction will thicken as it cools to room temperature.
SOURCE: Executive Chef Rebecca King, Gabriella Café