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