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Recipe: Stawberries with stout-balsamic reduction sauce

The sauce after simmering for 1/2 hour.
The sauce after simmering for 1/2 hour.

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.

Serve as a refreshing dessert
Haley Fox

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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