Yield: 1 servings
Measure | Ingredient |
---|---|
8 ounces | Blackberries; huckleberries or |
\N \N | ; cranberries |
2 ounces | Caster sugar; add another 1 oz if |
\N \N | ; using cranberries |
2 tablespoons | Vinegar |
\N \N | An orange; zest of |
\N \N | An orange; juice of |
½ \N | Cinnamon stick |
½ teaspoon | Dried chilli flakes |
2 tablespoons | Bourbon or whiskey |
60 grams | Butter; well chilled and |
\N \N | ; diced |
\N \N | Salt and freshly ground black pepper |
\N \N | Pan drippings from the roast |
1 Put the berries and sugar in a pan and cook on a low heat, stirring with a wooden spoon until the berries have collapsed in a puree. Turn the heat to low and add the vinegar. Stir and pour in the pan drippings from the roast.
2 Add the zest, orange and cinnamon, boil and simmer gently for 25 minutes, skimming the surface when necessary. Add the whiskey and cook for another five minutes.
3 Take the pan off the fire and whisk in the butter a little at a time.
Season the sauce with salt and pepper and serve at once.
Converted by MC_Buster.
Recipe by: Big Kevin Little Kevin Converted by MM_Buster v2.0l.