Spicy cloudberry sauce for game
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | cloudberries |
| ½ | cup | port or |
| ½ | cup | dry red wine plus |
| 2 | tablespoons | honey |
| 1 | cup | orange juice |
| ½ | cup | lemon juice |
| ½ | cup | chopped onion |
| 1 | teaspoon | dry mustard |
| ½ | teaspoon | ground ginger |
| 1 | dried chile pepper; crushed and powdered* | |
| 1 | tablespoon | coarsely shredded orange rind |
| 1 | tablespoon | coarsely shredded lemon rind |
| 1½ | tablespoon | arrowroot flour |
Directions
*If you are feeling bold, try a habanero; if this is too hot for your palette, substitute a less potent type of chile pepper.
Puree the cloudberries in a blender or food processor.
Heat the cloudberry puree in a heavy saucepan and mix in the other ingredients except the arrowroot. Bring to a boil, stirring occasionally.
Be careful as this may foam up. Strain the sauce through a sieve and return to the flame. Combine the arrowroot flour with a little of the hot sauce in a cup and mix thoroughly. Stir this back into the sauce and cook over low heat, stirring constantly, until thickened. Do not allow to boil.
Use as a sauce with roast goose, ham, pork, or game.
An original recipe by Jim Weller, loosely based on Cumberland Sauce.
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