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Oregon Condiment Recipe 

Savory Oregon Blueberry Sauce

A versatile sauce that imparts flavor to your meats without the added fat of a traditional gravy. Delicious over chicken, lamb, pork or ham.

  • 1½-cups Oregon blueberries
  • 2 tablespoons chopped shallots or onions
  • 2 tablespoons butter or margarine
  • 2 tablespoons flour
  • ½-teaspoon dried thyme, crushed
  • ¼-teaspoon dried rosemary, crushed
  • ½-cup dry red wine
  • ½-cup water

Sauté shallots in butter or margarine in small saucepan.* Add flour and herbs. Cook and stir until mixture bubbles and thickens. Gradually add wine and water. Stir in Oregon Blueberries. Cook and stir until mixture thickens and boils. Simmer 2 minutes. Makes 2½-cups.

*When serving sauce with pan-fried or braised meats, drain excess fat and prepare sauce in skillet, stirring in crusty bits from the bottom of the pan.

Per ¼-cup serving: 48 calories (3% from protein, 54% from fat, 38% from carbohydrates), 0.4g protein, 2.5g fat, 4.5g carbohydrates, 4mg sodium, 6mg cholesterol, 0.6g fiber.

Recipe from Oregon Blueberry Commission



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