Strawberry Shallot Balsamic Reduction is a savory spread using wilted (or fresh) strawberries. Serve with cheese, grilled veggies, or chicken.

Strawberry Shallot Balsamic Reduction in wood bowl

Blank Form (#3)

WANT TO SAVE THIS RECIPE?
Enter your email below and we'll send the recipe straight to your inbox (and more recipes sent weekly!)

Friends, whenever I have old fruit sitting in my fridge, wilting away, I tend to think about sweet, dessert recipes that I can use them in. But what if I’m in the savory mood?

Strawberry Shallot Balsamic Reduction

This Strawberry Shallot Balsamic Reduction is the perfect recipe to satisfy my savory tooth, and use up old produce in my fridge. But wait … you can also use fresh berries! We just don’t like fruit to go to waste.

Strawberry Shallot Balsamic Reduction in round wood bowl

Ingredients for Strawberry Reduction Spread

  • Strawberries
  • Shallots
  • Pancetta
  • Balsamic vinegar
  • Red wine
  • Honey or date syrup
  • Basil
  • Kosher salt
  • Pepper

Strawberry Shallot Balsamic Reduction

How to serve Strawberry Balsamic Reduction

I highly recommend making this and serving it on a charcuterie board, or as a side to grilled meats or veggies.

Cheese: Burrata or mozzarella with bread and crackers

Protein: Grilled meats like fish, chicken, or steak. Also delicious served with pulled pork for sliders.

Veggies: Any grilled or roasted veggies, drizzled on top.

My favorite? With grilled chicken! Or serve a bowl on this Walnut-Crusted Goat Cheese with Thyme Honey platter!

The possibilities are endless!

cooking Strawberry Shallot Balsamic Reduction

How do you make Strawberry Balsamic Reduction

  1. In a small, cold saucepan, add the pancetta. Heat pan over medium-low to slowly render out the fat, depending on the size of the cut.
  2. Remove a couple tablespoons of fat, then add the shallots and strawberries, and season with a pinch of salt. Cook until the shallots are translucent, then add the wine, vinegar, and honey.
  3. Increase heat to medium-high and continue cooking until the liquid has evaporated and the reduction has thickened. Remove from heat, taste for salt, and transfer to a serving dish. Garnish with basil and enjoy warm.

strawberry reduction

Settle into cozy – random acts of kindness

Since we’re moving from summer to fall, I think about settling into “cozy,” and random acts of kindness that we can extend to others.

fall tree

Years ago, I removed any notifications on my phone, so my online life doesn’t consume me. I get to it when I can. In the meantime, here are a few fun FALL acts of kindness to share with others:

  1. Invite others in for a simple meal, or even an appetizer.
  2. Run an errand for a neighbor or someone in need.
  3. Buy extra produce at the market, and deliver to a friend.
  4. Kick off the new school year right, and give your kids’ teachers a restaurant or coffee gift certificate
  5. Gather blankets and jackets and coats to give to a shelter
  6. Send a card, write an email, or text, to a longtime friend
  7. Get a pot of pot pourri simmering on the stove, and invite a friend over for a short visit.

Happy Autumn, Friends–the picture above, I pulled over and took a quick shot with my phone yesterday, because I loved the colors so much!

Strawberry Shallot Balsamic Reduction
5 stars (1 review)
Leave a Review

Get the Recipe:

Strawberry Shallot Balsamic Reduction

The perfect recipe to satisfy your savory tooth and use up old produce in my fridge. Serve on charcuterie boards with mild cheeses like burrata and mozzarella, or as a side to grilled veggies, or on grilled chicken.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6
Print Recipe Pin Recipe Save Recipe

Ingredients
 

  • 6 oz strawberries, quartered
  • 2 small shallots, diced
  • 4 oz pancetta
  • 2 Tbsp balsamic vinegar
  • ¼ c red wine
  • 1 ½ Tbsp honey or date syrup
  • Basil to garnish, cut in strips
  • Kosher salt to taste
  • Pepper

Instructions
 

  • In a small, cold saucepan, add the pancetta. Heat pan over medium-low to slowly render out the fat—5-8 minutes depending on the size of the cut. Remove 1-2 Tbsp of fat, then add the shallots and strawberries and season with a pinch of salt.
  • Cook until the shallots are translucent, 3-4 minutes, then add the wine, vinegar, and honey. Increase heat to medium-high and continue cooking until the liquid has evaporated and the reduction has thickened—3-4 minutes.
  • Remove from heat, taste for salt, and transfer to a serving dish. Garnish with basil and enjoy warm.
Cuisine: American
Course: Appetizer
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

Strawberry Shallot Balsamic Reduction garnished with mint