Strawberry Balsamic Reduction
 
Ingredients
  • ⅓ cup (80 grams) white balsamic vinegar
  • 1⅓ cups (202 grams) quartered fresh strawberries
  • 2 tablespoons (28 grams) firmly packed light brown sugar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon lemon zest
Instructions
  1. In a small saucepan, bring vinegar to a boil over medium heat. Reduce heat to low; simmer until slightly thickened, 2 to 4 minutes. Stir in strawberries, brown sugar, salt, and zest. Increase heat to medium, and bring to a boil. Reduce heat to low; simmer until strawberries have released their juices and softened, about 5 minutes.
  2. Using the back of a wooden spoon, crush strawberries against sides of pan. Continue simmering until sauce has thickened slightly. Remove from heat, and transfer to the container of a blender; purée until smooth. Let cool completely. Refrigerate in an airtight container for up to 6 days.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/double-berry-hand-pies/