BLUEBERRY SHALLOT SAUCE a perfect accompaniment to Cornish Game Hen or Pork Loin Roast

  • 4-6 large shallots
  • 2T olive oil
  • 1T butter
  • 2T ‘BLUE STOCKING’ blueberry vinegar
  • 1/4 cup chicken broth
  • 1 cup blueberries, fresh or frozen

  • Sauté shallots in a little olive oil and butter until golden and add 1/4 cup chicken broth. Reduce mixture until it begins to thicken and add 2T blueberry vinegar and reduce a little more. Add 1 cup fresh or frozen blueberries.

    Put in oven at 350 for 20 mins until quite syrupy. Add a sprinkle of nutmet and salt and pepper.

    Serve warm or cold.