Balsamic reduction made from dark berries

Ingredients for 1 servings:

• 750 g berries, frozen
• 1 liter balsamic vinegar, red
• 1 kg sugar
• 2 vanilla pods

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Homemade berry vinegar

Bring the frozen berries to a boil with approximately 300 ml of vinegar and simmer over low heat for 10-15 minutes. Stir occasionally. Crush the berries with a masher—do not puree them. Split the vanilla pods, scrape out the seeds, and add them to the berry juice along with the pods. Add the remaining vinegar and sugar. Simmer for another 10-15 minutes, stirring occasionally. Strain the finished vinegar through a cheesecloth and pour into hot, rinsed bottles. The vinegar is ready to consume immediately. I made enough to fill 13 small 150 ml bottles. Tip: You can make the vinegar with any frozen fruit. For light-colored fruit, I recommend white balsamic vinegar.