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Ingredients
- 1 small shallot, finely minced
- 1 tablespoon olive oil
- 1 pint blackberries
- 1/4 cup water or white wine
- 1 teaspoon freshly grated ginger
- 1 teaspoon minced serrano pepper
Preparation
Step 1
In a saucepan, gently heat olive oil over med-heat. Add shallot. Stir and cook until soft, 3 minutes. Add blackberries and break-up with a wooden spoon. Add water, ginger and pepper. Stir and cook over low heat 15 minutes, or until the mixture is thickened and the blackberries have broken down. Remove from heat and let cool 10 minutes. Put mixture into a food processor and pulse 1 minute until the mixture is blended. Return to the saucepan and gently warm over very low-heat. Serve with grilled pork tenderloin or lamb ribs.