Toying with fruit and berry based reduction sauces has not been something I was excited about pursuing. However, I am in love with huckleberries. Seriously, in love. I make lots of reduction sauces for deserts but I haven't played around with a sauce for meat. This recipe was a week long adventure trying to perfect it. Please note that you should gradually add the sugar and heat to your individual liking. Also note, if you do not have wild huckleberries on hand blueberries, raspberries or blackberries would work well also. Be adventurous like me and try a berry sauce for your next steak! It's fabulous!
Prep time: 15 minutes
Cook time: 1-3 hours
Servings: 8
Ingredients
1 cup red wine
1 1/2 cups beef stock
1 cup fresh huckleberries
4 Tbsp cornstarch mixed with 4 Tbsp water
6 Tbsp brown sugar (add gradually to obtain desired sweetness)
1 bay leaf
Crushed red pepper to taste (add gradually do obtain desired heat)
1 tsp diced fresh thyme leaves
Directions
-Heat wine over medium-high heat until it reduces in volume to about 1/2 cup
-Add beef stock and huckleberries
-Bring to a boil
-Reduce heat to medium and gradually add cornstarch mixture, stirring, until sauce has the consistency of heavy cream
-Add sugar, bay leaf, crushed pepper and thyme and cook until reduced in volume by one-third
-TASTE IT! Add additional brown sugar and/or red pepper until you reach desired sweet/spicy taste you desire
-Keep warm until serving
-Drizzle over meat and put remaining sauce in a dish for you and your guests to add more if desired
-Enjoy!