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Blackberry Reduction Sauce


Did you know that a blackberry reduction sauce can be both savory and sweet?  You can use this same recipe to create a delicious reduction for a steak, duck, or salmon, but also sweeten it to dress up a “Paleo Bread Pudding.” Dana and I used this sauce on seared duck breast, then also used to transform our Zucchini Bread into a dessert while topping it with a delicious dairy free coconut whipped cream.

From our kitchen to yours, Bennett


½ cup blackberry puree (seedless)
½ cup frozen dark cherry puree
2 tablespoons balsamic vinegar
3 tablespoons grass fed butter
1 teaspoon lemon juice
Pinch of sea salt
2 tablespoons honey (for dessert only)


To make the puree, blend on high with your Vitamix until smooth
Melt the butter in a pan first (add honey if this if for dessert)
Add in the balsamic, blackberry/cherry puree, and sea salt
Bring to a boil and allow the sauce to reduce for about 6-8 minutes
Add hot mixture to the Vitamix and blend on high for about 30 seconds
Use to cover steak, poultry, fowl and fish
For dessert, dress on top of “cheesecake,” “breads,” and your other Paleo favorites


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