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!

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