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Serves
1 1/2 to 2 cups, depending on size of berries
Author Notes
I love blueberries and wanted to develop a recipe that would work as a condiment to enjoy with pork tenderloin or roast chicken. After some experimenting, I came up with this combination of spice and citrus to balance against the sweetness of the berries. —Lizthechef
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Ingredients
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1 tablespoon
olive oil
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1
large shallot, chopped
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1 teaspoon
fresh lemon thyme (any fresh thyme), chopped
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zest and juice of one Meyer lemon (or any lemon)
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1 teaspoon
fresh ginger root, peeled and finely grated
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1 teaspoon
balsamic vinegar
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1 pinch
cayenne
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1/2 teaspoon
Kosher salt
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2 cups
blueberries
Directions
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Using a medium-sized saucepan, heat the oil and cook the shallot until limp. Add remaining ingredients, except for the blueberries, and cook over medium heat for 2-3 minutes.
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Add the berries, reduce heat to low, stir gently and cook berries until they release enough juice to create a sauce but still retain their shape. This takes about 10 minutes.
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Serve immediately.
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