Blackberry Glaze

November 5, 2012

WSJ June 2012. try with venison or use on baby back pork ribs

In a blender, purée:

  • 1¼C honey
  • ½ C blackberry preserve
  • ¾ LBs or 2½C fresh blackberries
  • ¼ C maple syrup
  • 3 TBs bourbon
  • 3 TBs balsamic vinegar
  • 1 TBs and 2 tsp red pepper flakes
  • 1 TB salt
  • 1 TB pepper

Transfer to a saucepan. Bring to a simmer over med-hi heat. Reduce to med-low, cook about 15 min, stir frequently until reduced and syrupy.

Brush on meat to glaze on grill or broiler. 1 min each side.

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