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Author Notes: Sweet blueberries mingle with acidic balsamic to create an addicting sauce that can be swirled into a cheesecake, drizzled on top of oatmeal, or even added to pork chops for a dose of sweetness. Watch it carefully to ensure that it doesn't burn- Cheers! —Breyer Belle
cup Concord Grape Juice
cup Lemon White Balsamic
cups Blueberries, Fresh or Frozen
- To begin, you'll need a heavy-bottomed pan. Add the grape juice and white balsamic, then allow it to boil while supervised in order for it to reduce a bit. As it gently boils, be sure to stir once in a while so that it doesn't cling to the bottom and burn.
- Next, add the blueberries, and crank up the heat. Allow it to bubble and boil, then lower the heat to a simmer for about 10 minutes. At this point it should look slightly thicker, and smell amazing.
- Lastly, add the ghee (or butter), and continue to simmer while you sprinkle in your grated lemon zest and cinnamon. Turn the heat off, and let it sit for a few moments. The end result should be a shiny sauce that resembles a glaze. Enjoy!