Ingredients:

  • 2 cups (250g) fresh wild mulberries, stemmed
  • 2 tbsp (25g) brown sugar, packed
  • ½ tsp (3g) kosher salt
  • ¼ cup (60ml) balsamic vinegar
  • 1 tbsp (15ml) soy sauce
  • 2 cloves (6g) garlic, minced
  • ½ tsp (1g) cracked black pepper
  • 2 tbsp (28g) unsalted butter, chilled and cubed

Instructions:

  1. Combine the mulberries, brown sugar, and salt in a small saucepan over medium heat. Stir occasionally for 5–7 minutes until the berries burst and release their juices.
  2. Stir in the balsamic vinegar, soy sauce, minced garlic, and black pepper. Lower the heat to a simmer.
  3. Let the mixture bubble gently for 10–12 minutes until the liquid reduces by about a third and thickens enough to coat the back of a spoon.
  4. Remove the pan from heat and press the mixture through a fine-mesh strainer into a bowl to remove seeds and skins.
  5. While the sauce is still hot, whisk in the chilled butter cubes one by one until fully incorporated and glossy.