Rowan Berry Sauce

The complex flavors of this sauce complement the tartness of the berries and play well against roast pork, game or geese.  A great sauce for the Michaelmas Goose.

harvesting Rowan Berries

½ C previously frozen Rowan Berries
1 large apple, peeled, cored and chopped
3 tbs honey (local honey if you can get it)
1 tbs water
2 tbs butter (or vegan substitute)
1 shallot, very thinly sliced
1 small clove garlic, finely minced
¼ tsp powdered ginger
¼ tsp powdered mustard
1 dried mission fig, finely minced
½ C sweet marsala, sherry or port, divided

Bring the berries, apple, water  and honey to a boil, reduce heat and simmer slowly for 30 minutes or until the liquid is absorbed.  Using the back of a wooden spoon, mash any remaining pieces of apple and set aside.

In the butter, sauté the shallot and garlic.  Add the ginger, mustard and dried fig.  Add ¼ C of the Marsala and bring to a simmer.  Add the berry/apple mixture.  Remove from the heat and let cool to room temperature.  When ready to serve, heat gently and add the remaining ¼ C Marsala.  Use as a sauce for game, pork or geese.

This entry was posted by Glyn Ruppe-Melnyk.

One thought on “Rowan Berry Sauce

  1. Pingback: Bacon Wrapped Roasted Pork Loin with Brusells Sprouts « Ruppe Sisters Cook

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