Ancho-berry Confit
From boofie 17 years ago
- 60 minutes to make
- Serves 8
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. Read more I will try it with actual chilies next time. This is absolutely amazing on pork and beef, and also makes for a very grown-up ice cream topping. See less
Ingredients
- 1 lb fresh blueberries shopping list
- 1/2 red onion, small rough chop shopping list
- 1 cup 100% pomegranate juice shopping list
- 1/2 cup packed brown sugar shopping list
- 2.5 tsp ancho chili powder shopping list
- 1 tsp chopped lemon peel shopping list
- 1-inch ginger root, peeled and scored on each side shopping list
- 1 sprig fresh rosemary shopping list
How to make it
- 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.
People Who Like This Dish 1
- momo_55grandma Mountianview, AR
- boofie Salt Lake City, UT
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Reviewed by 1 people-
love combinatin and flavors thanks
momo_55grandma
in Mountianview loved it
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