Savory Saskatoon Berry Sauce For Chicken Or Pork Recipes
BALSAMIC CHICKEN SKILLET WITH MIXED BERRY SAUCE
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
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
SAVORY SASKATOON BERRY SAUCE FOR CHICKEN OR PORK
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
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.
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- Combine 1 3/4 cups of water, the sugar and the Saskatoon berries and boil for 15-20 minutes, until the juice is very dark and rich with flavor. Some of the berries will start to break down and this is a good thing. Saskatoon's aren't the most sauce friendly berries, they can be seedy and tough.
- Stir the cornstarch into your remaining water add the lemon and then cook 5 minutes more or until the Saskatoon's are the texture you want.
- You can can these in a water bath, freeze the sauce in the freezer for up to 6 months or it will keep in the fridge for a few weeks.
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