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Recipe: Stawberries with stout-balsamic reduction sauce

In honor of Stout Month at Boulder's Mountain Sun Pub and Southern Sun Pub, here is a fun recipe using the dark, smooth beer. The sweetness of the strawberries mellows the bitter beer, and the tart balsamic boosts the flavor combination to heavenly.

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Reductions are just delicious liquids (wine, sugar syrup, stock) that are simmered to cook off the water and concentrate their flavors. Both balsamic vinegar and stout have quite a bit of sugar, which makes the resulting sauce sweet and as thick and black as molasses.

Stout Balsamic Reduction Sauce

  • 1/2 cup stout

  • 1/2 cup balsamic vinegar

Combine the two ingredients in a saucepan. Boil then reduce to a simmer. Simmer for 30 minutes, checking and stirring frequently to avoid burning. When you can drag a spoon across the bottom and see the shine of the pan, turn off the heat. Let the sauce cool for 10 minutes, then drizzle over sliced strawberries.




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