Spicy Blackberry Pomegranate Sauce
- 450 grams Driscoll's Blackberries
- 150 grams pomegranate arils (substitute Driscoll's Blackberries, if desired)
- 2/3 Cup sugar
- 1/2 Tsp. balsamic vinegar
- 1 Tbsp. cornstarch
- 1 Tbsp. cold water
- 1 jalapeño pepper, seeded and roughly chopped (leave the seeds in if you want more heat)
15 min + cooling | 500 ml | barbecue | autumn | winter | christmas
Combine blackberries, pomegranate arils, sugar, jalapeño, and vinegar in a medium saucepan. Bring to a boil, stirring frequently to prevent scorching. Reduce heat and simmer 10 to 15 minutes or until blackberries have broken down significantly. Continue to simmer, mashing blackberries against the side of the pan until blackberries are pulpy. Remove from heat.
Strain blackberry pulp through a fine mesh strainer until smooth (you might have to do it more than once). Return blackberry mixture to saucepan and bring to a boil. Whisk together cornstarch and water in a small cup or bowl. Add cornstarch mixture to boiling blackberry mixture and stir about 1 minute or until mixture is thickened and clear. Makes 500 ml.
Make an elegant appetizer by spreading whole-grain crackers with goat cheese, cream cheese, or brie and then add a drizzle of syrup. Or drizzle the syrup over goat cheese, cream cheese, or brie on a serving plate and allow guests to spread on crackers or pita chips.
Brush on boneless, skinless chicken thighs while on the grill; drizzle remaining syrup over the chicken thighs before serving.
Toss together baby spinach, sliced red onions, crumbled feta or goat cheese, and fresh blackberries. Whisk together 2 parts syrup with 1 part extra virgin olive oil and drizzle over the salad, then toss gently before serving.