Monday, 26 June 2017

Haskap Sauce for Broiled Fish or Chicken

This quick little sauce to liven up plain fish or chicken was very nice! Rather like the Cumberland sauce I made a while ago, but a lighter more summery version. Yes, we're picking haskaps! Actually they have a very short season and will be done within the week. Good thing they freeze well. 

2 to 4 servings
15 minutes prep time

Haskap Sauce for Broiled Fish or Chicken

1/2 cup haskap berries
2 tablespoons honey
2 tablespoons apple cider vinegar
1/8 teaspoon Cayenne pepper
pinch of salt
freshly ground black pepper to taste
1 teaspoon Dijon mustard
1/2 teaspoon arrowroot or cornstarch
2 tablespoons port or sherry

Pick the stems off the haskaps and generally pick them over. Rinse them and drain them.

Put the haskaps, honey, vinegar, Cayenne, salt, pepper, and mustard into a small pot and bring to a boil. Simmer steadily for 5 to 10 minutes, stirring frequently, until the berries are all popped/dissolved.

Once the sauce is started, put your fish or boneless chicken pieces on to cook; I assume it will be done in the 10 to 15 minute range.

Mix the starch into the port or sherry and stir it into sauce once the berries have broken down. Remove from the heat as soon as it thickens and turns clear.

Five minutes before the fish or chicken is done, take it out and spoon the sauce over it. Return to the oven for 5 minutes.




Last year at this time I made Haskap & Dried Apple Pie.

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