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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Blueberry Sauce for Pork Recipe

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This recipe for Blueberry Sauce for Pork is from Weisenhorn Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup of blueberries (fresh or frozen)
1/4 cup grape jelly (any red or purple jam would do)
2 tbsp. of red wine or Balsamic vinegar
a couple pinches of red pepper flakes
1 whole star anise
1 1/2 inch piece of cinnamon stick
1/2 tsp. sea salt
1/4 tsp. ground white pepper (black ok too)
Directions:
Directions:
Place all ingredients in a saucepan and simmer until reduced by 1/2. Spoon 1 to 2 TBSP over each pork chop or slice of pork tenderloin. Would be good on chicken breasts too.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
about 30 min.
Personal Notes:
Personal Notes:
I have now used fresh and frozen blueberries. Doesn't seem to make a difference.

 

 

 

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