Blueberry Balsamic Vinegar Maximize

Blueberry Balsamic Vinegar

This wonderfully sweet balsamic vinegar from Modena, Italy has a great blueberry aroma with the crisp, sweet flavor of blueberries!

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  • 375ml
  • 750ml

$16.50

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Origin:  Modena, Italy

Culinary Uses:  Salads, Desserts, Fruits, Vegetables, Steak and Pork

Pair with:  Lemon, Walnut, Herbes de Provence

Ingredients:  Grape Must, Wine vinegar, Blueberry extract

Nutrition:  1 T. = 13 calories, 2 carbs, 0 fat, 0 sugar, 0 sodium

This wonderfully sweet balsamic vinegar from Modena, Italy has a great blueberry aroma with the crisp, sweet flavor of blueberries! This unique balsamic is great for dressings, dessert sauce, or marinade for your steaks and pork. Huge hit drizzled over fruit or green salads topped with fresh fruit. Equally delicious over Blue, Feta and Goat cheese. Try it over sliced peaches, cantaloupe or ice cream. One of our best sellers!

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Blueberry Balsamic Vinegar

Blueberry Balsamic Vinegar

This wonderfully sweet balsamic vinegar from Modena, Italy has a great blueberry aroma with the crisp, sweet flavor of blueberries!

Write your review

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  • Thyme Garlic Chicken Breast

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    Remove and discard skin from chicken. Sprinkle with garlic, thyme and salt. Place in 4 quart slow cooker. Pour orange juice and vinegar over chicken. Cover and cook on low heat for 6-7 hours. Remove chicken from slow cooker; cover and keep warm. Discard juices. In a large bowl, toss together greens, tomatoes, olives and feta; divide among serving plates. Slice chicken from the bones, discarding the bones. Top each salad with some of the chicken. Drizzle balsamic over salads. Makes 6-8 servings.
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    Peaches and Greens Salad

    Combine all ingredients except dressing and cheese. Serve topped with dressing and cheese.
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    Grilled Salmon with Blueberry Sauce

    Pour ½ cup chicken stock, balsamic, juice and honey into a saucepan. Bring to a boil over high heat, then reduce heat to medium. Dissolve cornstarch in ¼ cup of stock and stir into simmering sauce. Cook and stir until sauce thickens and turns clear, 1-2 minutes. Stir in blueberries and chives, keep warm. Preheat grill to medium high heat. Brush salmon with oil and season to taste with salt and pepper. Grill until fish flakes easily with fork. Serve with blueberry sauce.
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    Broccoli Salad

    In a large bowl combine all ingredients except balsamic. Drizzle balsamic, toss and serve.
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    Combine spinach, blueberries, strawberries and blackberries in a large bowl and toss gently. To prepare dressing, in a small bowl mash strawberries into a pulp. Add balsamic, lemon peel, juice and oil. Whisk well. Arrange spinach and berry mixture on plates and drizzle with dressing. Sprinkle with pecans. Makes 6 servings.
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  • Blueberry Salad

    Blueberry Salad

    Heat walnuts over small skillet over medium high heat, stirring constantly, 5 minutes or until toasted and fragrant. Whisk together balsamic vinegar, preserves, oil and salt and pepper to taste in a small bowl. Combine walnuts, spinach mix, blueberries, onion and blue cheese in a large bowl. Drizzle with vinaigrette and toss to combine. Serve with remaining vinaigrette.
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  • Blueberry-Balsamic Barbecue Sauce

    Blueberry-Balsamic Barbecue Sauce

    Place all ingredients in a saucepan. Bring to a boil; reduce heat and simmer 15 minutes or until slightly thick. Remove from heat; cool. Place blueberry mixture in a blender; process until smooth. Use as sauce over pork, steaks or poultry.
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  • Thyme Garlic Chicken Breast

    Thyme Garlic Chicken Breast

    Remove and discard skin from chicken. Sprinkle with garlic, thyme and salt. Place in 4 quart slow cooker. Pour orange juice and vinegar over chicken. Cover and cook on low heat for 6-7 hours. Remove chicken from slow cooker; cover and keep warm. Discard juices. In a large bowl, toss together greens, tomatoes, olives and feta; divide among serving plates. Slice chicken from the bones, discarding the bones. Top each salad with some of the chicken. Drizzle balsamic over salads. Makes 6-8 servings.
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