Blueberry Ginger Sauce

This is a sauce I used to make cooking for a high-end catering company in Boston, it just goes to show how amazing easy can be. And the complimentary sweet and salty flavors are perfect on lamb, chicken, pork, or turkey.

It’s all about the blueberry jam, the better the jam the better the sauce. In a small sauce pot simmer two parts jam to one part soy sauce along with some fresh minced ginger. Reduce slowly for about a half an hour or until it’s a syrupy consistency then serve. Substituting garlic for ginger works just as well.