Strawberry Balsamic Sauce

FOR GRILLED DISHES

In Italy, strawberries are traditionally drizzled with a few precious drops of high quality balsamic as a finishing flourish at the table. That was the gustoso inspiration for this gustoso blend. Try it brushed on boneless, skinless chicken breasts (the ultimate blank canvas) in the last few minutes of cooking, and save some for a table sauce.

The Strawberry-Balsamic Sauce is a delightful and versatile condiment that adds a burst of flavor to grilled poultry dishes. Combining the rich tang of balsamic vinegar with the sweetness of strawberry jam or jelly, this sauce strikes a harmonious balance between sweet and savory. The addition of garlic and a hint of lard or olive oil further enriches its complexity, creating a luscious and aromatic blend.

To craft this sauce, begin by gently sautéing minced garlic in a mixture of olive oil and lard until it’s aromatic and slightly golden. Then, the star ingredients—balsamic vinegar and stock—are introduced, forming the foundation of the sauce. As the mixture simmers, it reduces to intensify its flavors. The strawberry jam or jelly, added next, imparts a fruity sweetness that plays exceptionally well against the vinegar’s acidity.

Seasoned with salt and freshly ground black pepper, the sauce transforms into a harmonious symphony of tastes. It serves multiple roles: it can be used as a baste during grilling, infusing the meat with its rich flavors, or served warm as a delightful accompaniment. The beauty of this sauce lies in its adaptability—it elevates poultry dishes of various kinds, whether it’s quail, chicken, or duck.

Furthermore, this sauce offers a variation using pomegranate, a luscious and ruby-red fruit that brings its own unique tang to the table. By substituting some of the balsamic vinegar with pomegranate juice and potentially incorporating pomegranate jam or jelly, a fresh dimension is added to the sauce, resulting in an equally delightful flavor profile.

Whether you choose to enjoy the Strawberry-Balsamic Sauce with grilled quail, succulent chicken, or rich duck, its blend of sweet and savory notes will undoubtedly enhance the culinary experience, transforming each bite into a symphony of flavors.

MAKES: ABOUT 1½ CUPS

INGREDIENTS:

• 1 tablespoon olive oil
• 1 tablespoon lard or more olive oil
• 2 garlic cloves, minced
• 1 cup inexpensive balsamic vinegar
• 1 cup duck stock or chicken stock
• ½ cup strawberry jam or jelly
• Kosher salt or coarse sea salt
• Freshly ground black pepper

INSTRUCTIONS:

1. Heat the olive oil and lard in a medium-size saucepan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
2. Pour in the balsamic vinegar, stock, and strawberry jam. Bring the mixture to a boil.
3. Reduce the heat to low and let the sauce simmer for about 15 minutes, allowing it to reduce by about half. Stir occasionally.
4. Season the sauce with salt and freshly ground black pepper according to your taste preferences. Remove the saucepan from the heat.
5. You can use this sauce as a baste for grilled poultry if desired. Serve the sauce warm either on top of the grilled poultry or as a side sauce.
6. Any leftover sauce can be stored in a covered container in the refrigerator for up to a week. Reheat the sauce before using it again.

VARIATION:

• For a pomegranate sauce, suitable for quail, chicken, or duck, reduce the balsamic vinegar to ¼ cup and replace it with 2 cups of pomegranate juice. Optionally, add a handful of fresh pomegranate seeds over the completed dish. If you can find pomegranate jam or jelly, you can substitute it for the strawberry jam or jelly in the recipe.