Ingredients

• 1 ½ cup balsamic vinegar 
• 100g frozen raspberries 
• ¼ cup caster sugar  
• 2 tbsp Dijon mustard  
• 1 tbsp maple syrup  
• ⅔ cup quality olive oil  
• 2 scoops Red Shot  

Method

In a saucepan heat frozen berries, vinegar and sugar until reduced to a thickened consistency.

Remove from heat and set aside to cool slightly before pouring into a smaller bowl.

Whisk the remaining ingredients into the reduction, altering to your own taste as you go.