Elk Sauce With Blackberries Recipe
Servings: 1
Ingredients
- 8 ounce Blackberries, huckleberries or possibly cranberries
- 2 ounce Caster sugar, add in another 1 ounce if using cranberries
- 2 Tbsp. Vinegar An orange, zest of An orange, juice of
- 1/2 x Cinnamon stick
- 1/2 tsp Dry chilli flakes
- 2 Tbsp. Bourbon or possibly whiskey
- 60 gm Butter, well chilled and diced Salt and freshly grnd black pepper Pan drippings from the roast
Directions
- 1 Put the berries and sugar in a pan and cook on a low heat, stirring with a wooden spoon till the berries have collapsed in a puree. Turn the heat to low and add in the vinegar. Stir and pour in the pan drippings from the roast.
- 2 Add in the zest, orange and cinnamon, boil and simmer gently for 25 min, skimming the surface when necessary. Add in the whiskey and cook for another five min.
- 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.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 338g | |
| Calories 603 | |
| Calories from Fat 438 | 73% |
| Total Fat 49.88g | 62% |
| Saturated Fat 30.91g | 124% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 363mg | 15% |
| Potassium 399mg | 11% |
| Total Carbs 21.58g | 6% |
| Dietary Fiber 11.7g | 39% |
| Sugars 10.81g | 7% |
| Protein 3.69g | 6% |
