A Jerry James Stone Recipe
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- 2 cup blueberries
- 2 cup Herdade do Esporão's Monte Velho Red
- ⅓ cup ketchup
- 1 shallot, chopped
- 4 cloves of garlic, chopped
- 1 serrano pepper
- ¼ cup balsamic vinegar
- ½ cup brown sugar
- ¼ tsp cocoa powder
- 1 tbsp black peppercorns
- 1 tsp olive oil
- In a medium-sized sauce pot, warm the 1 teaspoon of olive oil over a medium heat. Add in the onion and garlic and sweat them, then turn off the heat.
- Add in the 2 cups of blueberries, 2 cups of red wine, 1/3 cup of ketchup, 2 serrano chiles (sliced), 1/4 cup balsamic vinegar, 1/2 brown sugar, 1/4 teaspoon of cocoa powder and then bring the mix to a boil. I suggest putting the peppercorns in a sachet d’épices because when you get to the pureeing part of this recipe, you really don't want them in there.
- Reduce the mix to a low simmer and cover, cooking for about 30 minutes.
- Now remove the lid and cook for an additional 30 minutes, until the sauce thickens, stirring every so often. Be careful, as the sauce reduces, it will be more likely to burn so you might have to reduce the heat too.
- Once the sauce is reduced, remove the peppercorns, transfer the mixture to the food processor and puree until it is super smooth. You can run it through a strainer to remove any larger pieces but I kinda like chunky. #justsaying
- Now slather your burgers, fries and even your friends with this stuff. It is super tasty! Enjoy.