Blackberry Sauce
From tralfaz 18 years ago
- 20 minutes to make
- Serves 4
This recipe was originally a spicy barbeque sauce, but I changed it to be a milder pan sauce with a stronger blackberry flavor that can be used on duck and poultry. It might go well with fish, etc.. Saving some of the blackberries until the end gives a brighter, fresher flavor. Read more I find that light salting allows the berry flavor to come through more. See less
Ingredients
- 1 1/2 c blackberries shopping list
- 1 rounded tablespoon tomato paste shopping list
- 1 rounded tablespoon honey shopping list
- 1/2 tsp black pepper shopping list
- splash of hot pepper sauce (to taste) shopping list
- 2 tablespoons brown sugar shopping list
- 2 tablespoons finely chopped ginger shopping list
- pinch of salt shopping list
- 1 tablespoon cider or wine vinegar shopping list
- 12 nice blackberries for garnish shopping list
How to make it
- Reserve half the blackberries.
- Place the other ingredients in a small covered sauce pan and simmer on gentle heat for 15 minutes.
- Add remaining blackberries and simmer for 5 minutes, add a couple tablespoons of pan juices (if you have any) reducing the sauce to about 1 cup.
- Pass the sauce through a seive, taste for salt, vinegar, pepper, etc..
- Use half as a last minute glaze for duck breast, baked or whole roasted chicken and duck.
- Reheat remaining sauce gently before serving. Garnish plates with reserved blackberries or add berries to the remaining sauce and serve separately.
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