Friday, April 9, 2010

Blackberry Cabernet Sauce with Rosemary, Ginger and Tellicherry Pepper

This is the sauce
that accompanied the duck
that we ate for Easter dinner.

It was painted on the duck at the end of roasting, then a pool of it was placed under the slices of duck on our plates.  Great idea. Great sauce. Good side dishes.  But the duck sucked.

What can I say?  It did.  Could have been the duck, could have been the cook.  I'll have to try it again to find out.

So this photo?  Forget the duck.  This photo is to point out the next post. That would be the savoy cabbage with fennel and slivers of cara cara orange peel.

The sauce now ...  what a delight.  As soon as I realized there would be a lot left over from the duck fiasco, I knew I would make ice cream...  And so I did...  And that post is coming along soon.

Blackberry Cabernet Sauce with Rosemary, Ginger and Tellicherry Pepper
Christine's original recipe
(print recipe)
4 heaping cups of blackberries (from last summer's crop that you found in the bottom of the freezer several days ago, thawed.)
2 cups good Cabernet Sauvignon
2 stems fresh rosemary, leaves pulled from stems
3-inch piece fresh ginger, peeled and chopped fine
1/2 cup fresh orange juice from a Cara Cara orange
6-8 Tellicherry peppercorns, lightly crushed in a mortar

Combine all the ingredients in a large saucepan and bring to a very low boil.
Maintain a low boil for about 1 hour or until the liquid has reduced by one-half.
Taste and adjust with a bit of sugar or a pinch of salt if necessary.
Strain into a glass measuring cup, pressing on the solids to release all the liquid and flavors.
Store in the fridge if making in advance.
Serve with roast duck, salmon, or lamb chops, OR ...  make ice cream!

Happy Cooking!

Copyright © 2005-2010, Christine Cooks. All rights reserved


The Chef In My Head said...

Christina ~ OMG, that sauce!!! Fabulous combination of flavors. I live for sauces and will add it to my list! ~LeslieMichele
PS It was the damn duck, not the cook!

Angie's Recipes said...

What a luscious and delicious sauce! I would love to make some ice cream with them!

Mimi from French Kitchen said...

My goodness, Christine, that top photo is one of the best I have seen online, ever. It is perfection.

The others are excellent, but that one takes my breath away.

Christine said...

Thanks so much LeslieMichele. I tend to agree about the damn duck. ;)

Hi Angie, Thanks for stopping by. The ice cream is coming up soon.

Hi Mimi, I'm pleased that you like the top photo. I took a so-so photo and tweaked the heck out of it in photoshop and learned a lot in the process.

Mary said...

Your sauce has breathtaking color. I can think of many things it could be used with. I love blackberries and use them in a sauce we use for lamb. I have another that I use for desserts, particularly panna cotta. Your photos are gorgeous as well. This was a super post. Blessings...Mary

Sophie said...

Hello Christine!

What a delightful fruity sauce that is!! Just look at that geogous duck!! WAW!!

I will make this sauce with chicken fillets !!!

Yum Yum Yum!

Amy B. said...

I just had my dinner but omgosh!!! THAT DUCK!! it just made me hungry all over again, haha. Really, looks so delicious!!!

Christine said...

Hi Mary. Thanks so much for stopping by. I have thoroughly enjoyed strolling through your blog. Even became a follower. :)

Yes, Sophie! Make the sauce for chicken cutlets. It would be great. Yeah, the duck. Well, good looks aren't everything...

Sylvia K said...

Have really enjoyed visiting your blog! What great recipes! I don't cook much anymore, but I just might get inspired again! Hope your week has gone well, Christine! And thank you for your visits/comments! They're always appreciated!



Christine said...

I'm so glad that you found my "other" blog, Sylvia, and happy to be inspiration!

wood furniture said...

I like the color of the sauce and also its flavors! I am glad I stopped by this blog of yours.