Spicy Blueberry Sauce

Wednesday 27 August 2014

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I love, love blueberries and we are right in the midst of our blueberry season here in the UK at the moment.  I know my sister has been picking the juicy little blue jewels for a few weeks now in Canada.  I can never get enough of them during the season and I always freeze tons to use in the Winter months.  Today I decided to make a delicious sauce with them!

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You can never have too many sauce recipes in your repertoire I don't think!  This one has incredible flavours and it really pretty to look at.  I used fresh ginger root, ketchup, chopped shallots, English mustard, honey for sweetness, some chili flakes for a bit of heat and of course lots of those gorgeous blue berries.

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Chili flakes???  You say, chili flakes?   Yes!  This is a savoury sauce meant to be served with grilled meats and fish . . . not with pancakes, although you certainly could if you really wanted to.   But this is a sauce that just begs to be served with grilled chicken and pork . . .  turkey . . . salmon.   Salmon is incredible with this.  Trust me.

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Today I served it with some grilled chicken and it was fabulous together.   Sweet with some heat and a little bit of spiciness from the chili flakes and ginger.  You can adjust the heat however you wish by adjusting the amount of chili flakes you add.  I do hope you will give it a try and that you will love it as much as we do!

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*Spicy Blueberry Sauce*
Makes about 1 1/2 cups  (335g)

You can use this as a barbeque sauce or just as an accompaniment to grilled meats.  It goes very well with chicken, pork and salmon.

300g of fresh or frozen blueberries (about 2 1/2 cups)
75ml of liquid honey (1/3 cup)
60ml of tomato ketchup
pinch red chili flakes
1 shallot, peeled and minced
2 tsp grated fresh gingerroot
1 tsp fresh lime juice
1/4 tsp English mustard
salt and pepper

Combine all of the ingredients in a saucepan.   Bring to the boil over medium heat, then reduce to a slow simmer and cook until thickened, about 35 to 40 minutes.   Taste and season to taste with some salt and pepper if desired.  Set aside to cool.  Store, covered in the refrigerator for up to 1 week.

Note - you can puree this with a blender if you wish, or keep it chunky.   It's your choice.  I, myself, like it chunky.


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