Blackberry-Ginger Balsamic Reduction for Beignets, Doughnuts, or other pastries

  • 1 c. Blackberry-Ginger Balsamic

In a medium saucepan, over low heat, slowly reduce the vinegar by 50%.  Let cool to room temperature.  This will be a very thick syrup for dipping warm pastries.  (You could also do this with the Strawberry, Raspberry or Blueberry Balsamic)

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