Blackberry Gastrique

Ingredients

• 1 cup fresh blackberries
• 1/2 cup granulated sugar
• 1/4 cup red wine vinegar
• 1/4 cup chicken or vegetable broth (optional)
• 1 tablespoon butter (optional)
• Pinch of salt
• Pinch of black pepper

Instructions

1. 1.Caramelize the Sugar

   In a medium saucepan over medium heat, add the sugar. Cook, stirring occasionally, until the sugar is melted and has turned a deep amber color. Be careful not to burn the sugar.

2. 2.Deglaze with Vinegar

   Carefully pour in the red wine vinegar. The mixture will bubble and steam. Stir to scrape up any caramelized bits from the bottom of the pan.

3. 3.Add Blackberries and Simmer

   Add the blackberries, salt, and pepper to the saucepan. If using, add the broth. Bring to a simmer and cook for 15-20 minutes, or until the blackberries have broken down and the sauce has thickened slightly.

4. 4.Strain (Optional)

   For a smoother sauce, strain the gastrique through a fine-mesh sieve, pressing on the solids to extract as much flavor as possible. Discard the solids.

5. 5.Finish with Butter (Optional)

   If desired, stir in the butter for added richness and shine.

6. 6.Serve

   Serve the blackberry gastrique warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutritional Information

Equipment

• Medium saucepan
• Whisk
• Fine-mesh sieve (optional)

Tips

• Use high-quality red wine vinegar for the best flavor.
• Adjust the amount of sugar to your liking, depending on the sweetness of the blackberries.
• For a spicier gastrique, add a pinch of red pepper flakes.
• If the sauce becomes too thick, add a little more broth or water to thin it out.
• If you don't have fresh blackberries, you can use frozen, but thaw them first.

Frequently Asked Questions