This sauce pairs really well with venison, or any cut of meat (white or red).
Kath and I were fortunate enough to try this delicious sauce for ourselves at the BC Blueberries Weltec Cooking Competition last year.
Sky Pomare kindly shared his delicious recipe with us, so you can also try making this at home.
2 Shallots Finely diced
2TBSP Chilli flakes
50g Confit garlic (Can use 80g garlic cloves)
1/2 tsp of each spice
Toasted sesame seeds
1TBSP Canadian Maple
1TBSP Brown Sugar
1 C Chicken or Veg stock
180g Sujon Frozen Blueberries
2TBSP Cocoa powder
Salt & pepper to taste
Sautee shallots in oil until soft
Add Garlic and Stir for further 1-2minutes
Toss in the spices, cook out until fragrant
Add tomatoes, brown sugar along with Maple and cook until glossy.
Slowly stir in the flour with a wooden spoon until it creates a semi-paste gradually pour in the stock making sure to continuously stir to avoid it clumping.
Once combined - add in cacao powder, blueberries and butter , mix & reduce to a simmer for 20minutes. After 20minutes take off the heat and blend the sauce, check for seasoning and cook for a further 2-3 minutes.
Set a strainer and pass through creating a fine sauce (Sky mentions that this step is not needed if you want it to be a bit grainy)
Serve with desired meat or chill in the refrigerator for later use as a "mayo" substitute in sandwiches or a dipping sauce side.
Tag us in your creations if you make this at home @sujonberries