Cabin fever is setting in right now and I am playing with a lot of different ingredients and sauces at home. Was really craving a sauce to pair nicely with venison. Unfortunately I had no venison in the freezer but I did have a prime rib.
- 2 cups fresh or frozen blueberries
- 1 cup balsamic vinegar reduced to 1/2 cup
- 10 juniper berries crushed
- 5 black cardamom pods crushed
- 3 tablespoons Acacia honey
- 3 tablespoons Heinz Ketchup
- 1 tablespoon sriracha sauce
- 1/4 tsp citric acid *optional
Reduce balsamic vinegar first. Use an inexpensive brand. (this is not the time to use the good balsamic-save that for a salad dressing) Add all remaining ingredients to the saucepan and bring to a simmer for 1/2 hour. Using a potato masher and/or spatula crush the blueberries. Simmer for 15 mins. Remove from heat and set aside for 1/2 an hour to infuse the sauce with the juniper berries and cardamom. Strain out sauce. Serve with game meats and beef. Please note this sauce will only keep for a couple of days.
*crush these and the juniper berries first before adding – to release their flavor
*only add the citric acid if the berries you have are very sweet. Optional
we go through a LOT of this at our house.
such a lovely honey – notes of vanilla and citrus
I used heinz ketchup in this recipe – not all ketchups are created equal.
Crush Crush Crush – I always think of this when I am crushing things…..
Seriously yummy stuff.