Recipe Roundup: Sigona’s Blackberry-Ginger Balsamic
This complex, aged blackberry-ginger balsamic is naturally flavored with the gentle heat of spicy ginger and kissed with ripe, sweet blackberries. Together, these flavors work especially well over pancakes, ice cream or in jelly or vinaigrettes.
Olive oil pairing suggestions: Persian lime, Meyer lemon fusion, Garlic, Neapolitan herb, any non-infused Sigona’s Fresh Press extra virgin olive oil.
Sigona’s blackberry-ginger balsamic is available in our markets and online.
Check out these recipes suggestions:
Caprese Stuffed Portobello Mushrooms Drizzled with Blackberry-Ginger Balsamic
Serve this as a appetizer or even a main course, accompanied by a leafy green salad. Serves 6. Recipe and photo courtesy of Veronica Foods.
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Mixed Greens with a Blackberry-Ginger Balsamic Vinaigrette
A simple yet elegant salad with a delightfully flavorful vinaigrette. Serves 6.
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Blackberry-Ginger Bramble
The Bramble is a gin-based cocktail made famous in London in the 1980s. Instead of using simple syrup and crème de mure, a blackberry liqueur, we use our blackberry ginger balsamic, which has all the flavor and sweetness needed to create this drink. Serves 1.
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Blackberry-Ginger Balsamic & Garlic Roasted Rainbow Carrots
As the carrots roast, their natural sugars caramelize, giving the veggie a deep, rich flavor that’s slightly sweet, pairing deliciously with the blackberry ginger balsamic. The blackberry adds another layer of sweetness that’s balanced by the ginger, as well as the garlic, whether you’re using our garlic oil or sliced garlic. Serves 4 to 6.
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Blackberry-Ginger & Herb Marinated Tri-Tip Roast
This savory marinade has a hint of sweet. It’s flavorful, helps to tenderize the beef and is a simple, delicious dish for a weeknight meal or a weekend BBQ. Serves about 6.
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Grilled Nectarine Bruschetta with Honey Mascarpone, Pistachios and Basil
Grilling fruit caramelizes its natural sugars, presenting a greater depth of flavor. The light charring of both the fruit and the bread pairs deliciously with the sweetness of the honey and the tang of the balsamic. You can, of course, easily leave the fruit in a raw state if you wish. Using a fat loaf of bread makes for generous slices of bruschetta. Inspired by Cooking Light. Serves 8 (or 16 if you halve the slices).
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