What a great weekend I’ve been having – out for dinner both Friday and Saturday night and now tonight is my dad’s turn to cook Sunday dinner. He made the nicest tasting blackberry sauce to pour over our grilled chicken. With this he served steamed carrots with fresh mint, blanched French green beans and grilled new potatoes. Below is the recipe for the blackberry sauce, which he clipped from this past Wednesday’s Province newspaper. You could serve this sauce either over chicken or salmon. As there’s a nice amount of sauce leftover, I’m going to freeze it and keep it for midweek to try over salmon.
Savoury Blackberry Sauce
2 tablespoons butter
3 tablespoons brown sugar
1/3 cup white wine
1/3 cup orange juice
2 tablespoons balsamic vinegar
1-12/ cups fresh (or frozen) blackberries13/4 cups chicken stock
2 teaspoons cornstarch mixed with 2 tablespoons water
2 teaspoon chopped fresh rosemary
Salt and freshly ground black pepper to taste
Melt butter in a small pot set over medium heat. Add the brown sugar and stir until it melts. Add the wine, juice, vinegar, blackberries and stock. Bring to a boil and reduce the mixture by half. Strain the sauce through a fine sieve into a small pot, firmly pressing on berries with back of a ladle to get as much liquid as you can. Stir the cornstarch/water mixture, rosemary, salt and pepper into the strained sauce. Bring the sauce to a simmer and it’s ready to use.
Savoury Blackberry Sauce
2 tablespoons butter
3 tablespoons brown sugar
1/3 cup white wine
1/3 cup orange juice
2 tablespoons balsamic vinegar
1-12/ cups fresh (or frozen) blackberries13/4 cups chicken stock
2 teaspoons cornstarch mixed with 2 tablespoons water
2 teaspoon chopped fresh rosemary
Salt and freshly ground black pepper to taste
Melt butter in a small pot set over medium heat. Add the brown sugar and stir until it melts. Add the wine, juice, vinegar, blackberries and stock. Bring to a boil and reduce the mixture by half. Strain the sauce through a fine sieve into a small pot, firmly pressing on berries with back of a ladle to get as much liquid as you can. Stir the cornstarch/water mixture, rosemary, salt and pepper into the strained sauce. Bring the sauce to a simmer and it’s ready to use.
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