Blueberry Port Sauce for Duck and Goose
This winter season, tantalize your taste buds with a delicious port wine sauce that’s perfect for roast duck, goose, and even turkey. Easy-to-make, and with a welcomed reference to summer (i.e. the blueberries), this unique treat could possibly become a holiday staple.
Here’s what you’ll need:
- 1 heaping cup frozen blueberries
- 1 1/4 cups tawny port wine (or ruby port)
- 1 tsp. dijon mustard
- 1 tbsp. redcurrant jelly
Thaw the frozen blueberries. Pour the port, jelly, and half of the blueberries into a saucepan. Heat on medium-high and simmer for 10-12 minutes, stirring occasionally, until mixture becomes thin. Remove from heat and add the remaining blueberries. Stir in mustard. Keep your port wine sauce warm until ready to serve.
Enjoy this unique blueberry port sauce with your favorite roast poultry dishes. For an exciting variation, try substituting boysenberry jelly. Enjoy!