Ingredients:

  • 2 cups (250g) fresh or frozen wild mulberries
  • 1/4 cup (60ml) water
  • 2 tbsp (30g) unsalted butter
  • 1 small shallot, finely minced
  • 2 cloves garlic, minced
  • 1/4 cup (60ml) balsamic vinegar
  • 2 tbsp (30ml) apple cider vinegar
  • 1 tbsp (15g) soy sauce
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Melt the butter over medium heat in a medium saucepan. Add the minced shallots and garlic, sautéing for 3–4 minutes until translucent and nutty, ensuring they do not brown.
  2. Stir in the mulberries and water. Increase heat slightly and cook for 5–7 minutes, lightly crushing the berries with a spatula until they release their juices and form a thick compote.
  3. Pour in the balsamic vinegar, apple cider vinegar, and soy sauce. Simmer on medium-low for 10–12 minutes until the sauce has reduced by approximately one-third and coats the back of a spoon.
  4. Remove from heat and stir in the salt and pepper. Press the mixture through a fine-mesh strainer into a bowl to remove seeds and skins for a smooth glaze.