Blueberry Infused Balsamic Vinegar... a velvety texture and a slight fruity sweetness!
Blueberry Balsamic should not be used as an ingredient when cooking, as heat might affect the balance of sweet and sour and cause bitterness.
It can and should be used after cooking.
It is perfect for finishing stews, risottos, scallops, grilled meats and fish.
Also extraordinary over fresh cut berries, melon, aged cheeses and vanilla ice cream.