| Prep: 10 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 168 | 4g | 2g | 20g |
| sugars | fibre | protein | salt |
| 16g | 4g | 1g | 0.2g |
If there’s one thing that New York City taught me, it’s that a little bit of unexpected flavor can go a long way. That’s what led me to create my special Blackberry Sauce for Meats. To me, this recipe encapsulates that unexpected blend of sweet, the tart from fresh blackberries, the rich depth from red wine and balsamic vinegar, and the subtle heat from garlic and pepper. It reminds me of the diverse gastronomy one can find in the corners of NYC – an unexpected combination that works harmoniously. Plus, let’s not forget the numerous health benefits provided by these fresh berries!
Why Blackberries?
Blackberries, the star of our Blackberry Sauce for Meats, are not only delicious but come packed with a wealth of health benefits. These little juicy gems are packed with antioxidants, vitamins, and fiber. They work to boost overall health, aid in digestion, and protect against inflammation and heart disease. If that wasn’t enough, they have this unique, sweet-tart flavor that lends itself beautifully to savory dishes. Bramble fruits like blackberry are an excellent pairing with red meat. If you get a chance, also check out Eating Well’s exploration into blackberries and health.
Pairing Suggestions
A sauce as versatile as this one opens up a world of possibilities. This blackberry sauce works beautifully with dinner classics like roast chicken or pork tenderloin, elevating their flavors to new heights. It sings when drizzled over a perfectly cooked rack of lamb or a juicy steak. And if you fancy taking it a step further, it would pair beautifully with rich, gamey meats like venison or duck. For the vegetarians out there, fear not – while it’s traditionally a meat glaze, this sauce would also pair wonderfully with bold veggies like grilled aubergines or portobello mushrooms.
Creating this recipe, I realized how incredibly similar it is to some of the classics I grew up with. Clearly inspired by a traditional French Coq au Vin, it replaces classic ingredients with bold blackberries, offering a completely refreshed take on the traditional.
If you’re game for a little adventure, I invite you to try this zingy, vibrant Blackberry Sauce for Meats. Enjoy the experience and remember – good food, like the best moments in life, often comes from unexpected combinations.
What You’ll Need
- 2 cups fresh blackberries
- 1 cup red wine
- 1/4 cup granulated sugar
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 tablespoon minced garlic
- 2 tablespoons butter
Method
Step One
Start by rinsing the blackberries under cold water. Set them aside to drain.
Step Two
In a medium-sized saucepan over medium heat, combine the red wine, granulated sugar, balsamic vinegar, lemon juice, salt, black pepper, and minced garlic. Stir the mixture until the sugar has fully dissolved.
Step Three
Add the cleaned blackberries to the saucepan. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes. Make sure to stir occasionally.
Step Four
After the mixture has simmered, use a potato masher or the back of a large spoon to smash the blackberries. This will release their juices and give the sauce more flavor. If you prefer a smoother sauce, you can strain out the seeds at this point.
Step Five
Turn the heat up to medium, and allow the sauce to reduce until it reaches your desired thickness. This usually takes around 10 to 15 minutes. Stir frequently to prevent the sauce from burning.
Step Six
Once the sauce has thickened, remove the saucepan from the heat and stir in the butter until it is fully melted and incorporated. Let the sauce cool for a few minutes before serving it over your choice of meat.
