Double berry sauce for chicken (blackberry and blueberry)

The finished dinner.

I have been doing some research into a sweeter sauce that won’t overcarb you and at the same time taste great with chicken. I think this is it. Although the thickening could use some more refinement.  I used balsamic vinegar (Bartenura OU) which oddly enough is only available around passover. Why? I have no idea. Its very hard to get kosher balsamic vinegar where I live. So apple cider wine  works too.


  • 1 cup blackberries
  • 1 cup blueberries
  • 2 cup water total
  • 1 tbsp maple syrup
  • 1 tbsp balsamic vinegar
  • 1 tsp xantham gum


  1. Add blueberries and blackberries to a pot.
  2. Add 1 cup of water, maple syrup and vinegar to pot.
  3. Boil for 10 minutes to break down berries.
  4. Add xantham gum and mix. There will be a lot of clumping.
  5. Reduce temperature to simmer and cover for 30 minutes to 60 minutes.
  6. Let cool and use as a sauce for chicken or anything you can think of.

Any suggestions, comments or critiques?

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