Savory Saskatoon Berry Sauce For Chicken Or Pork Recipes

SAVORY SASKATOON BERRY SAUCE FOR CHICKEN OR PORK

Savory Saskatoon Berry Sauce for Chicken or Pork image

Adapted from a cheesecake topping recipe from a Saskatoon Berry grower. I suppose blueberries would work, but cut the sugar or mix cranberries in as well. Experiment with the spices.

Provided by Paulappp

Categories Sauces

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 cups saskatoon berries (fresh or frozen)
1 cup water
1/2 beef bouillon cube
1/2 teaspoon minced garlic
1 tablespoon green peppercorn
1/2 teaspoon thyme
1/2 teaspoon rosemary
2 tablespoons cornstarch
1/2 cup sugar
2 tablespoons lemon juice

Steps:

Place Saskatoon berries in a saucepan with water and bring to a boil.
Add boullion cube, garlic, peppercorns, thyme and rosemary.
Simmer five minutes.
Blend cornstarch and sugar together, add gradually to Saskatoon mixture.
Boil until clear and thick, add lemon juice.
Serve on top of roast or barbequed pork tenderloin or chicken breast.

BALSAMIC CHICKEN SKILLET WITH MIXED BERRY SAUCE

Balsamic Chicken Skillet with Mixed Berry Sauce image

Sweet, savory, with a little kick. This marinade and sauce goes great with both chicken or pork, on the stove, in the oven, or on the grill.

Provided by Simon Chong

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 4h30m

Yield 4

Number Of Ingredients 12

Ingredients

1 ½ cups mixed berries
¼ cup balsamic vinegar
2 tablespoons whiskey
2 tablespoons Dijon mustard
2 tablespoons lemon juice
2 tablespoons honey
2 tablespoons brown sugar
1 tablespoon minced ginger
1 tablespoon minced shallot
¼ teaspoon cayenne pepper
4 skinless, boneless chicken breast halves
1 tablespoon oil

Steps:

Combine berries, vinegar, whiskey, mustard, lemon juice, honey, brown sugar, ginger, shallot, and cayenne pepper in a blender; blend until smooth.
Place chicken in a resealable plastic bag. Add 1/2 of the berry marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 4 hours to overnight. Reserve the remaining berry sauce.
Remove chicken from the refrigerator. Heat oil in a large skillet over medium-high heat. Place chicken in the hot skillet and brown on both sides, basting occasionally with the extra marinade. Cook until chicken is no longer pink and juices run clear, about 15 minutes; discard any remaining marinade. Remove from the heat, and let rest for 3 minutes.
Meanwhile, pour the reserved berry sauce in a small saucepan and bring to a simmer over medium-low heat.
Slice chicken into 1/2-inch thick slices and spoon warmed berry sauce over top.

Nutrition Facts : Calories 262.4 calories, Carbohydrate 25 g, Cholesterol 58.5 mg, Fat 5.9 g, Fiber 1.3 g, Protein 22.6 g, SaturatedFat 1.2 g, Sodium 242.7 mg, Sugar 20.6 g

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