Don’t forget about the Peninsula Country Market tomorrow, 9 to 1 at the Saanich Fairgrounds. While you’re there you should try your Favourite Farm Girl’s black currant concentrate on Captain Pete’s fresh salmon – you’ll love it! Here’s the recipe or grab a copy at the market.
Black Currant Balsamic Glaze for Halibut or Salmon
- 1/2 cup Black Currant Concentrate
- 1/2 cup Balsamic Vinegar
- 2 tsp Light Brown Sugar
Combine the ingredients in a medium skillet. Bring to a simmer and reduce to medium heat, stir frequently until volume has reduced to about a 1/4 cup (roughly 15 minutes). This thickens the sauce and brings out the sweetness of the balsamic vinegar.