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Blackberry-Ancho Chile Sauce
4 tablespoons unsalted butter
2 celery stalks, finely diced
1 medium carrot, finely diced
2 small yellow onions, finely diced
1 T. black peppercorns and 1 T. juniper berries tied in bag
for easy removal
1 cup Ruby Port
1 cup red wine
1 cup cranberry juice concentrate
1 strip crisp bacon, crumbled
1/2 cup ancho chile puree, recipe follows
3 T. seedless blackberrry jam
5 cups chicken stock
Melt the butter in a medium non-reactive saucepan over
medium heat. Cook the celery, carrot, and onions until soft.
Add the peppercorns and juniper berries, port, red wine,
cranberry juice, ancho puree, and stock and cook over high
heat, stirring occasionally, until reduced by half. Remove
pepper and juniper berry bag. Strain into a clean pot,
reserving the vegetables to be served with the mear. Add the
blackberry jam and crumbled bacon and cook over medium heat
briefly til jam is warm.
Ancho Puree:
3 ancho chiles
2cups boiling water
1 teaspoon minced garlic
1 tablespoon chopped fresh cilantro
Combine the ancho and water in a small bowl and let stand 1
hour. Drain well, reserving the soaking liquid. Remove the
seeds and stems and puree in a food processor with the garlic,
cilantro, and about 1/2 cup of the liquid, or more if needed.
This can be served with pork, chicken or lamb. For ease of
preparation, serve with Uncle Ben's wild and white rice
combination, adding 1/3 c. dried cranberries to mix.
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Recipe submitted by Lina |
