Blackberry Chipotle Glaze
The Glaze seemed like a very easy recipe but a bit short on the acidity.
- 1 teaspoon olive oil
- 1 cup diced onion
- 3 cloves garlic, chopped
- 1 tablespoon chopped chipotle chilies in adobo, seeds removed
- 3 packages (6 ounces each) Driscoll's Blackberries (I used 5 cups frozen - thawed and drained)
- 3/4 cups balsamic vinegar
- 1/2 cups sugar
- 1 teaspoon salt
Heat oil in a medium saucepan over medium-high heat and cook onions 4 minutes or until soft. Add garlic and cook 1 minute.
Stir in chipotle chilies and cook 1 minute, stirring constantly. Add blackberries, vinegar, sugar and salt, stir until blended. Bring to a boil, stirring frequently.
Reduce heat to low and simmer 35 minutes or until reduced to 1 1/2 cups. Remove from heat.
Pour into blender or food processor and puree until smooth. Strain mixture to remove seeds. Return to heat and reduce for another 10 minutes.
Ladle into 2 half pint sterilized jars leaving 1/4 headspace. Wipe rims with a wet papertowel and add hot lids/rings. Process in water bath for 15 minutes at a full boil.