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updated: 9/5/2012 10:24 AM

Sherry-Sherry Blueberry "Q" Sauce

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  • 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

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

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