I have a jar of burnt fig jam, and I want to make a sauce for the brisket that we are going to gobble up this evening. Now, I realize that it is heresy to suggest serving anything except good old barbecue sauce with brisket, but ... after all these years ... I am bored of barbecue sauce. At least today I am. So, I am thinking I will thin down this jam with some balsamic vinegar and serve it on the side with the brisket.
Does anyone else have any ideas for liquid to use for thinning it? I might try it with water, too.
I will let you know how it turns out.
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