Elk Sauce With Blackberries
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Big kevin l, New | 1 | Servings | ||
INGREDIENTS
| 8 | oz | Blackberries, huckleberries |
| or | ||
| cranberries | ||
| 2 | oz | Caster sugar, add another 1 |
| oz if | ||
| using cranberries | ||
| 2 | T | Vinegar |
| An orange, zest of | ||
| An orange, juice of | ||
| 1/2 | Cinnamon stick | |
| 1/2 | t | Dried chilli flakes |
| 2 | T | Bourbon or whiskey |
| 60 | g | Butter, well chilled and |
| diced | ||
| Salt and freshly ground | ||
| black pepper | ||
| Pan drippings from the roast |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 562
Calories From Fat: 432
Total Fat: 49.1g
Cholesterol: 129mg
Sodium: 304.3mg
Potassium: 367.3mg
Carbohydrates: 32.2g
Fiber: 9.3g
Sugar: 14g
Protein: 2g