Yield: 1 servings
|8 ounces||Blackberries; huckleberries or|
|2 ounces||Caster sugar; add another 1 oz if|
|; using cranberries|
|An orange; zest of|
|An orange; juice of|
|½ teaspoon||Dried chilli flakes|
|2 tablespoons||Bourbon or whiskey|
|60 grams||Butter; well chilled and|
|Salt and freshly ground black pepper|
|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.