Olsson Recipes

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.