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  • Prep-time: / Ready In:
  • Makes 1 cup 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.

blueberry balsamic glaze sauce shown drizzled over a colorful array of fruit including kiwis and mango, on a purple table

Ingredients

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

Instructions

  1. 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 (2)

(5 from 2 votes)
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Jeri1 year ago
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I wonder how this would freeze? Has anyone tried?

ian h.1 year ago
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I’ve heard of strawberries and balsamic but never blueberries and balsamic. I’m excited to try this!

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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 DarshanasKitchen.com and follow her on Instagram for more.

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