Ginger and Blueberry Balsamic Glaze

This sweet-tart glaze tastes great over fresh fruit (shown here over chopped mango, apple, kiwi and blueberries). It would also complement roasted vegetables or ice cream or make a tasty alternative to jelly in a peanut butter sandwich.

By Darshana Thacker Wendel,


  • 1 cup fresh blueberries
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons date paste or 6 dates, pitted and chopped
  • ½ teaspoon grated fresh ginger


  • In a medium saucepan combine all ingredients and ⅓ cup water. Bring to boiling; reduce heat. Simmer, uncovered, 7 to 10 minutes or until blueberries are completely softened and glaze has thickened. Let cool 10 minutes. Transfer to a blender; cover and blend until smooth. Cool completely. Transfer to a clean jar and refrigerate up to 3 months.

Comments (4)

(5 from 5 votes)

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Absolutely wonderful!


This blueberry reduction produces amazing flavors that can be added to many different entrees or to fruit. I have made it several times and find that I need to use precise measurements to achieve a perfect balance of flavors. I also have been substituting a high quality coconut water for the 1/3 cup of water and starting with less than 1/4 cup. More can be added after cooking if it is too thick. Thank you for this awesome recipe!


I wonder how this would freeze? Has anyone tried?

ian h.

I've heard of strawberries and balsamic but never blueberries and balsamic. I'm excited to try this!

About the Author

Headshot of Darshana Thacker

About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.
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