Recipe

Ancho-berry Confit Recipe

	Boofie / All my dishes 1 year ago My original plan was to use reconstituted ancho chilies for this, but I couldn't find them close enough to the house so I settled for ancho chili powder...which still had the same fruity taste and mild heat I was looking for. I will try it with actu... More Prep:5m Cook:60m Servings:8	Boofie
	ancho blueberry pomegranate confit dessert pork

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Ingredients

1 lb fresh blueberries

1/2 red onion, small rough chop

1 cup 100% pomegranate juice

1/2 cup packed brown sugar

2.5 tsp ancho chili powder

1 tsp chopped lemon peel

1-inch ginger root, peeled and scored on each side

1 sprig fresh rosemary

Directions

Combine all ingredients in a non-reactive pot with a heavy bottom.

Bring to a boil, stirring until sugar is completely dissolved.

Cover loosely and reduce heat to a gentle simmer.

Stirring occasionally, allow to simmer 40-60 minutes or until mixture has become as thick as you'd like it. Take care not to crush berries when stirring.

Cool completely and remove rosemary and ginger. Store in glass jars for up to one month in your refrigerator.

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