Savory Oregon Blueberry
Sauce
A versatile sauce that imparts flavor to your meats without
the added fat of a traditional gravy. Delicious over chicken,
lamb, pork or ham.
- 1½-cups Oregon blueberries
- 2 tablespoons chopped shallots or onions
- 2 tablespoons butter or margarine
- 2 tablespoons flour
- ½-teaspoon dried thyme, crushed
- ¼-teaspoon dried rosemary, crushed
- ½-cup dry red wine
- ½-cup water
Sauté shallots in butter or margarine in small saucepan.*
Add flour and herbs. Cook and stir until mixture bubbles and
thickens. Gradually add wine and water. Stir in Oregon
Blueberries. Cook and stir until mixture thickens and boils.
Simmer 2 minutes. Makes 2½-cups.
*When serving sauce with pan-fried or braised meats, drain
excess fat and prepare sauce in skillet, stirring in crusty
bits from the bottom of the pan.
Per ¼-cup serving: 48 calories (3% from protein, 54% from
fat, 38% from carbohydrates), 0.4g protein, 2.5g fat, 4.5g
carbohydrates, 4mg sodium, 6mg cholesterol, 0.6g fiber.
Recipe from
Oregon Blueberry
Commission
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