Prep time:

Cooking time: 45 minutes

Total time:

Serves: 6

10 Small Shallots, peeled & cut into quarters

1 Sprig of Rosemary

250g Blueberries, washed

100ml Red Wine

2tsp Redcurrant Jelly

1tsp Dijon Mustard

Salt and Pepper

Juliet Bidwell creates a Blueberry, Shallot & Rosemary Sauce to accompany a roast chicken or roast duck

Very simple!

  1. Place all the ingredients in a saucepan and simmer gently for 45 minutes, until the shallots and blueberries are tender and the sauce is reduced and glossy.
  2. You can always add a knob of butter to make the sauce extra glossy.
  3. Serve with a roast chicken or duck.

  • words:
  • pictures: David Merewether

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