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By Mike Pagliarini, Executive Chef

Via Matta, Boston

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This sauce is a nice addition to roasted pork and game, and especially duck. Add the drippings from your roasted meat to the sauce and you can even swirl in a pat of butter if you'd like.

 

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2 cups autumn olive berries

3 Tablespoons olive oil

Nutmeg, a few grates from a microplane

Cinnamon, a few grates from a microplane

Black pepper, to taste

2 Tablespoons sugar (or more if the berries are tart)

¼ cup red verjus (or a fruity red wine)

2 Tablespoons balsamic vinegar

 

Salt, pinch 

 

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1. Warm the berries gently in the olive oil until the skins begin to burst. Season with nutmeg, cinnamon, black pepper and sugar and continue to simmer for a few minutes.

2. Pass the entire mixture through a food mill and return the pulp to a saucepan.

3. Add the red verjus (or wine) and balsamic vinegar. Simmer until the mixture thickens enough to lightly coat the back of a spoon.

4. Taste and adjust the seasoning.

 

 

 

 

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