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Fruit Sauces for Game |
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Serves: 8 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Fruit Sauces for Game recipe on the web!!Makes about 2 cups A simple fruit sauce makes a great complement for grilled game. For a chutneylike flavor, try adding curry and ginger to the peaches, nectarines, or oranges. _ 1/4 pounds fresh fruit (e.g., peaches, nectarines, plums, apricots, blueberries, blackberries, oranges, cherries, apples, or pears) ___ cup granulated sugar, plus more if needed _ tablespoon cornstarch ___ cup dry vermouth or white wine _ tablespoons cider vinegar, plus more if needed ___ teaspoon kosher salt ___ teaspoon ground cloves _ teaspoon unsalted butter _ teaspoon curry powder (optional) _ tablespoon grated fresh ginger (optional) WASH AND TRIM THE FRUIT: Peaches, nectarines, plums, and apricots: Halve and pit (it's not necessary to skin the fruit), then cut into chunks. Blueberries and blackberries: Leave whole. Oranges: Remove zest with a zester or fine grater and reserve zest; cut orange sections free of the membranes that divide them (see REFERANCE & APPENDIX , _Sectioning Citrus Fruits: Slices of Sunshine); cut sections into chunks. Cherries: Remove stems and pits. Apples and pears: Peel, halve, and core; cut into chunks. PURÉE THE FRUIT in a food processor until fairly smooth and the consistency of applesauce. (Because the moisture content will vary depending on the fruit used, it may be necessary to adjust the consistency by adding water to thin it.) Blackberries: Press blackberry purée through a fine sieve and discard the seeds. Oranges: Add the reserved zest to the orange purée. Apples and pears: Add 1/4 cup water to the purée until almost smooth. Don't worry if the fruit discolors a little, it will not alter the flavor. TRANSFER THE PURÉE to a medium saucepan, add the sugar, and stir to blend. In a small bowl stir the cornstarch and vermouth together until smooth. Add to the purée and whisk until blended. Whisking almost constantly, bring the purée to a boil over high heat, then reduce heat and boil gently for 1 minute. Remove from the heat, add the vinegar, salt, cloves, butter, and, if desired, curry and ginger. Whisk until blended. Adjust taste with more sugar or vinegar. Cool before serving. Store refrigerated in a tightly capped jar for up to a week. From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. Chili Barbecue Sauce Weber's Tangy Barbecue Sauce Siren Steak Sauce Hot Pepper Vinegar Sauce Loco-Motion Sauce Crazy Cola Barbecue Sauce Tapenade Fresh Tomato Salsa Roasted Garlic Butter Pacific Rim Marinade Sweet Soy Marinade Tequila Orange Marinade Buttermilk Herb Marinade Magical Mediterranean Marinade North African Marinade Mango Marinade North Indian Marinade Al Roker's Rub Type-A Rub Asian Rub Garlic Salt Szechwan Pepper Salt Lemon Pepper Salt Southwestern Rub Mustard Seed Dry Rub Texas Dry Rub Pick-Me-Up Pepper Rub Cajun Rub Black Bean Salsa *Sauces, Marinades, & Rubs Fruit Sauces for Game |
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