This sauce is great on pork chops and especially pork tenderloin. It also can be used on other meats like duck or chicken. Using balsamic vinegar instead of apple cider will give it a little “kick”. Without the vinegar I’ll bet it would be great on desserts. We use thyme below, but you can use just about any herb, like rosemary or tarragon. Serves 4.
Ingredients:
- 2 Cups fresh blueberries
- 3 Tablespoons light brown sugar
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons butter
- ¼ Teaspoon fresh ground pepper
- Pinch to ¼ teaspoon dried thyme or 1 small sprig of fresh thyme
Directions:
Place all ingredients into a small saucepan. Heat on medium, uncovered, until blueberries start to burst. Do not boil. This only should take 5 minutes or so. Overcooking will disintegrate the blueberries, so don’t go for too long.
