Recipe: Blueberry and Red Wine Sauce



1/4 cup olive oil
250g shallots, finely chopped
1 clove garlic, finely diced
Sprig thyme
1/4 cup balsamic vinegar
400ml cups red wine
400ml chicken or beef stock (depending on whether sauce is being served with red or white meat)
1 cup blueberries
1 Tbsp butter

  1. Heat olive oil in a medium saucepan
  2. Cook shallots until soft and lightly browned
  3. Add garlic and thyme and continue to cook for another 3 minutes
  4. Add vinegar and boil until almost completely evaporated
  5. Add red wine and boil until reduced by two thirds
  6. Add stock and simmer until reduced by two thirds.
  7. Strain, discard solids and return sauce to the pan
  8. Add blueberries and cook until soft, about 5 minutes
  9. Stir through butter, then season to taste and serve hot.



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