Aug
17
2015
0
By jacob burton
Description
This Black Berry Preserve recipe was originally developed as a garnish for a summer pork chop dish. It has a nice savory touch and isn't overly sweet. Use this black berry preserve for pork, duck, seared foie gras and game such as elk.
Ingredients
80 g
Butter 2 g
Salt (Two Finger Pinch) 250 g
Blackberries (About 2 Clam Shells) 150 g
Sugar 150 g
Balsamic Vinegar 170 g
Red Wine (Cabernet, Merlot or Zinfandel) 16 g
Mint (Leaves) 80 g
Shallot (Sliced)Instructions
- Sweat shallots in butter over very low heat for 10 minutes. Add salt during the sweating process to help draw moisture from the shallots.
- Add blackberries and sauté over high heat for 2-3 minutes, until the berries start to release their juices.
- Add sugar and melt together.
- Deglaze with red wine and balsamic vinegar.
- Turn flame down to low, add in mint leaves, and slowly reduce by half (about 10-15 minutes).
- Blend mixture on high for 60-80 seconds or until completely smooth.
- Pass through a fine mesh strainer and chill in fridge overnight. The natural pectin contained within the blackberries will form a slight gel.
- Store in an air tight container in refrigerator. Will keep for about 2 weeks.