Blackberry Sauce
The Knepp Wilding Kitchen uses foraged wild ingredients to embellish many of our dishes (all subject to our foraging guidelines) and we’ve been serving a delectable cake made with blackberries in the café. These nutritious and delicious berries also make a great match with meat in a savoury sauce.
Ingredients
500g blackberries
100ml red wine vinegar
generous pinch salt
1½ tsp brown sugar (or to taste)
¼ teaspoon Dijon mustard
2 cloves
pinch freshly ground nutmeg
1 cinnamon stick
Method
Clean the blackberries under cold running water in a colander and remove any stems. Put in a saucepan with 100ml water and the rest of the ingredients and bring to a simmer.
Simmer for about 15 minutes, pressing down the blackberries to break them up - watch out if you use a wooden spoon for this as you might find it dyed purple!
Keep simmering until the liquid has reduced by about half, continuing to press down the blackberries to break them up. Taste and add another pinch of sugar if the sauce needs it.
Either bottle up the sauce as is for a thick and rustic finish (as in the photo) discarding the cinnamon stick and cloves. Or for a smoother finish, press the sauce through a fine strainer.