Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Thursday, February 19, 2015

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.

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