Description

Origin: Modena, Italy

Culinary Uses: Salads, Desserts, Fruits, Vegetables, Steak and Pork

Pair with: Lemon, Walnut, Herbes de Provence

Ingredients: Grape Must, Wine vinegar, Blueberry extract

Nutrition: 1 T. = 13 calories, 2 carbs, 0 fat, 0 sugar, 0 sodium

This wonderfully sweet balsamic vinegar from Modena, Italy has a great blueberry aroma with the crisp, sweet flavor of blueberries! This unique balsamic is great for dressings, dessert sauce, or marinade for your steaks and pork. Huge hit drizzled over fruit or green salads topped with fresh fruit. Equally delicious over Blue, Feta and Goat cheese. Try it over sliced peaches, cantaloupe or ice cream. One of our best sellers!

Recipes

Wild Summer Greens with Blueberry Dressing

Mash blue cheese and garlic into blueberry balsamic until cheese is well mixed. Whisk in the oil and remaining ingredients. Pour over fresh wild greens for a light summer salad.

See more
Thyme Garlic Chicken Breast

Remove and discard skin from chicken. Sprinkle with garlic, thyme and salt. Place in 4 quart slow cooker. Pour orange juice and vinegar over chicken. Cover and cook on low heat for 6-7 hours. Remove chicken from slow cooker; cover and keep warm. Discard juices. In a large bowl, toss together greens, tomatoes, olives and feta; divide among serving plates. Slice chicken from the bones, discarding the bones. Top each salad with some of the chicken. Drizzle balsamic over salads. Makes 6-8 servings.

See more
Peaches and Greens Salad

Combine all ingredients except dressing and cheese. Serve topped with dressing and cheese.

See more
Grilled Salmon with Blueberry Sauce

Pour ½ cup chicken stock, balsamic, juice and honey into a saucepan. Bring to a boil over high heat, then reduce heat to medium. Dissolve cornstarch in ¼ cup of stock and stir into simmering sauce. Cook and stir until sauce thickens and turns clear, 1-2 minutes. Stir in blueberries and chives, keep warm. Preheat grill to medium high heat. Brush salmon with oil and season to taste with salt and pepper. Grill until fish flakes easily with fork. Serve with blueberry sauce.

See more
Broccoli Salad

In a large bowl combine all ingredients except balsamic. Drizzle balsamic, toss and serve.

See more
Blueberry Spinach Salad

Combine spinach, blueberries, strawberries and blackberries in a large bowl and toss gently. To prepare dressing, in a small bowl mash strawberries into a pulp. Add balsamic, lemon peel, juice and oil. Whisk well. Arrange spinach and berry mixture on plates and drizzle with dressing. Sprinkle with pecans. Makes 6 servings.

See more
Blueberry Salad

Heat walnuts over small skillet over medium high heat, stirring constantly, 5 minutes or until toasted and fragrant. Whisk together balsamic vinegar, preserves, oil and salt and pepper to taste in a small bowl. Combine walnuts, spinach mix, blueberries, onion and blue cheese in a large bowl. Drizzle with vinaigrette and toss to combine. Serve with remaining vinaigrette.

See more
Blueberry-Balsamic Barbecue Sauce

Place all ingredients in a saucepan. Bring to a boil; reduce heat and simmer 15 minutes or until slightly thick. Remove from heat; cool. Place blueberry mixture in a blender; process until smooth. Use as sauce over pork, steaks or poultry.

See more
Thyme Garlic Chicken Breast

Remove and discard skin from chicken. Sprinkle with garlic, thyme and salt. Place in 4 quart slow cooker. Pour orange juice and vinegar over chicken. Cover and cook on low heat for 6-7 hours. Remove chicken from slow cooker; cover and keep warm. Discard juices. In a large bowl, toss together greens, tomatoes, olives and feta; divide among serving plates. Slice chicken from the bones, discarding the bones. Top each salad with some of the chicken. Drizzle balsamic over salads. Makes 6-8 servings.