Normally, I try to eat as seasonally as possible, but I was craving the delicious, juicy summer fruit of blueberries. A friend of mine who raises her own chickens recently gave me a whole chicken, so I decided to try a new sauce to pair with it. It captures the essences of both the warm seasons from the fresh blueberries and the colder seasons from tastes that hint at a mulled wine flavor. I hope you enjoy!
Blueberry and Red Wine Sauce
1 1/2 cups red wine (I used Merlot)
1/4 cup lemon juice
3 tbs potato starch (you can use corn just as well)
6 tbs cold water
1 1/2 to 2 cups blueberries
1/2 tsp allspice
1/4 tsp cardamom
1/4 tsp ginger
1/8 tsp cloves
Pour red wine and lemon juice into a saucepan over med high heat and bring to just boiling and then turn down to a simmer. Add in all your spices and simmer for approx. 3 minutes. In a small bowl, combine cold water and your potato starch and stir. Turn the heat up on your red wine mixture and pour in your thickener. Stir gently but quickly. If the sauce becomes too gummy, you can try to use a spoon to mash out some of the gumminess and also add some wine/lemon juice to read a more desired consistency. Add blueberries, stir, and heat through. Serve over baked chicken breasts, duck, or lamb. Would also be good as a dessert topping!
This sauce is gluten free, grain free, egg free, soy free, dairy free, vegetarian, and vegan.