Breaking News Bar
updated: 9/5/2012 10:24 AM

Sherry-Sherry Blueberry "Q" Sauce

hello
Success - Article sent! close
  • Cook of the Week Challenge contestant Rachel Hencz created a sherry and blueberry barbecue sauce for her kale and feta-stuffed pork chops.

       Cook of the Week Challenge contestant Rachel Hencz created a sherry and blueberry barbecue sauce for her kale and feta-stuffed pork chops.
    George LeClaire | Staff Photographer

 

1 large shallot, minced

¼ jalapeño, cored, seeded and diced

Order Reprint Print Article
 
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close

1 tablespoon olive oil

1 cup Holland House Sherry Cooking Wine

½ cup sherry vinegar

2 pints blueberries

½ cup champagne grapes (or other seedless grapes)

1 packed cup dark brown sugar

½ cup ketchup

¼ cup orange juice, preferably pulp free

1 tablespoon Worcestershire sauce

1 tablespoon honey mustard

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon coffee beans, ground

1 teaspoon ground chipotle chili pepper

1 teaspoon mustard seed

¼ teaspoon ground black pepper

¼ teaspoon ground white pepper

2 tablespoons cornstarch

Mince the large shallot and core and seed a jalapeño, dicing up just ¼ of the jalapeño for use (the rest can be refrigerated for a different recipe). Put 1 tablespoon olive oil in a medium pot and place on stove over medium heat. When you hear the olive oil "pop" -- about 1 minute -- add the minced shallot and jalapeño. Sauté for about 1 minute, stirring often to ensure the shallots do not get burned. Add the Holland House Sherry Cooking Wine and allow it to reduce by about half, simmer about 5 minutes.

From the list of ingredients, add ingredients from the Sherry Wine Vinegar to the Honey Mustard into the pot, stirring to incorporate.

While this is coming to a gentle boil, combine all of the dry spices from the coriander to the white pepper in medium bowl; add the cornstarch and stir well. Add this to the pot on the stove, stirring well to incorporate. Bring to a boil, then reduce heat to low heat and simmer 30 minutes for a thinner sauce, and up to one hour (recommended) for a thicker sauce. Remove from heat and cool to room temperature.

Transfer sauce to a blender/food processor and liquefy until smooth. Strain the sauce so that it does not have any coffee grounds or other bits and pieces in the sauce, and it comes out a smooth purple sauce. To give the sauce a very shiny appearance and extremely smooth texture, blend it again and strain it again (I highly recommend).

Rachel Hencz

Share this page
Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.