I use this as a dressing or sauce over salad, pork loin chops, chicken or fish…it’s so good!
- 1/4 cup Balsamic Vinegar
- 2 tablespoon blackberry preserves
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh marjoram or 1 teaspoon dried
- 1 teaspoon minced garlic
Boil vinegar and blackberry preserves in a saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl. Whisk oil into vinegar, along with mustard, marjoram and garlic.