Peak holiday season is officially upon us, and if you're like us, you're probably cooking up a storm in the kitchen over the coming days. With a from-scratch mentality, holiday entertaining can be overwhelming, so it's best to take every opportunity you can to prepare beforehand.
This recipe for wild blueberry and mustard sauce can be made days before company arrives and is fits in perfectly on charcuterie boards, as part of your turkey dinner accoutrements, and even as a thoughtful holiday gift...as long as you put it in a cute mason jar topped with a bow!
This recipe calls for frozen wild blueberries because 'tis the season for opting for Canadian-grown produce in the freezer aisle as opposed to produce you can find fresh, but very far from local.
Wild blueberry and mustard sauce
1 Tbsp canola oil
1 yellow onion, roughly chopped
2 cloves garlic, roughly chopped
4 cups frozen Canadian wild blueberries
1/4 cup brown sugar
2 Tbsp apple cider vinegar
2 Tbsp grainy dijon mustard
1 Tbsp Worcestershire sauce
1/2 tsp chili flakes
4 fresh sage leaves
1 cup unsweetened applesauce
salt and pepper, to season
In a heavy pot, heat canola on medium-high heat. Once hot, add onion and garlic and cook until transparent. Add the wild blueberries to the onion mixture, cover, and cook until the wild blueberries soften and release their juices, approximately 10 minutes.
Add the brown sugar, apple cider vinegar, mustard, Worcestershire sauce, chili flakes, sage leaves and unsweetened applesauce, and stir to combine. All to simmer for 10 minutes to allow mixture to thicken slightly.
Puree the mixture directly in pot with an immersion blender or remove from heat to cool slightly and pour the mixture into a blender to puree until smooth. (You can also skip this step if you like chunky condiments. No shame in that...and less dishes!)
Season to taste with salt and pepper and transfer to sealed container. Store in the refrigerator to use as desired.
Watch: Dan Clapson shares holiday dinner leftovers tips and tricks on Breakfast Television
- Yield:
- Approximately 3 cups of sauce
- Prep Time:
- 5 minutes
