This deeply flavored sauce captures the sweet-tart essence of ripe blueberries balanced by the warmth of shallots, brandy, and fresh thyme. Unlike sugary fruit glazes, it’s a sophisticated, savory complement to roasted or grilled meats—especially duck, pork tenderloin, or game. A splash of cognac and balsamic vinegar rounds out the sauce, giving it a glossy finish and complex depth that elevates any main dish.
INGREDIENTS:
1 large shallot, peeled and minced
1 ounce cognac or brandy
1½ cups blueberries
1 tablespoon (or more if needed) sugar
1-2 tablespoons (more or less as needed) blueberry vinegar (preferred)* or white balsamic vinegar
1/2 teaspoon fresh thyme, minced
Salt and pepper to taste
Grapeseed oil or other neutral flavored as needed
Water as needed
*Blueberry vinegar enhances the fruit flavor and color beautifully.
METHOD:
In a non-reactive bowl, lightly crush the blueberries with a fork or potato masher. Sprinkle with sugar and let stand for 20 minutes or longer to draw out their juices.
Heat a small saucepan (about 1 quart) over medium-low heat. Lightly coat the bottom with oil. Add the minced shallots and cook gently until translucent, about 3–4 minutes.
Pour in the cognac, allow it to warm, then carefully ignite with a long match or lighter to burn off the alcohol. Let the liquid reduce completely.
Add the macerated blueberries and their juices to the pan. Stir to combine with the shallots. Taste a berry—if quite tart, add another 1/2 tablespoon sugar to balance. Add the vinegar and bring to a gentle simmer.
If the mixture seems dry, add about 1/4 cup water. Simmer over low heat for 10 minutes, then stir in thyme, salt, and pepper. Continue to cook until the berries begin to soften and the sauce thickens slightly, about 20 minutes total.
Puree the sauce using an immersion blender or countertop blender until smooth. If too thick, blend in a splash of water. Rinse the saucepan, then pour the sauce through a fine mesh strainer back into the pan, pressing with a spoon to extract all liquid.
Reheat gently and taste for balance. The sauce should pour easily and taste distinctly of blueberries, with a harmonious blend of sweet, tart, and savory notes. If too thin, simmer briefly to reduce; if too thick, thin with a bit of hot water.
Spoon warm sauce over roasted or grilled meat just before serving.
SERVING SUGGESTIONS:
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Pair with roast duck breast, pork tenderloin, or pan-seared chicken thighs.
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Drizzle over grilled venison medallions or lamb chops for a refined dinner.
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Serve alongside a creamy polenta or wild rice pilaf to soak up the sauce.
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Add a splash of port wine or balsamic reduction for a deeper flavor variation.
YIELD: About 1 3/4 cup
