Ingredients:

  • 3 cups fresh blackberries (450g)
  • 1/4 cup balsamic vinegar (60ml)
  • 1 small shallot, finely minced (30g)
  • 1 tsp fresh thyme leaves (1g)
  • 1/4 tsp kosher salt (1.5g)
  • 1/4 tsp cracked black pepper (0.5g)
  • 2 tbsp pure maple syrup (30ml)
  • 1 tbsp unsalted butter (14g)
  • 1 tsp olive oil or butter

Instructions:

  1. Place a small saucepan over medium heat. Add a teaspoon of oil or butter and sauté the minced shallots for 2–3 minutes until translucent and fragrant.
  2. Stir in the fresh blackberries, balsamic vinegar, and maple syrup.
  3. Increase the heat to medium-high and bring the mixture to a gentle boil, then lower the heat to a simmer.
  4. Cook for 12–15 minutes, stirring occasionally, until the berries burst and the liquid reduces by about one-third and becomes syrupy.
  5. Remove the pan from the heat and stir in the fresh thyme, salt, and black pepper.
  6. Press the sauce through a fine-mesh strainer into a bowl to remove the seeds for a smooth texture.
  7. Stir in the unsalted butter while the sauce is still hot to create a glossy, mahogany sheen.