4
Indigenous Engagement
Sweet and Sour Berry Sauce
YIELD: About 1 litre

Juniper berry-infused vinegar
30 g | juniper berries |
100 g | white vinegar |
Sweet and sour sauce
155 g | raspberry puree, seedless |
245 g | cranberries, whole frozen |
460 g | honey, liquid |
505 g | water |
90 g | juniper berry vinegar (see above) |
40 g | corn starch |
Juniper berry-infused vinegar
- Finely blend the juniper berries in a processor on high speed for 2 minutes.
- Add the juniper berries and vinegar to a saucepan and heat to just a boil to steep the flavour from the berries.
- Allow the mixture to cool at room temperature before setting it in the fridge overnight.
- Strain the juniper berries from the vinegar.
Sweet and sour sauce
- In a small bowl, whisk together the 100 g water and corn starch to create a slurry, and set aside.
- Combine all ingredients in a medium-sized saucepan.
- Over medium-high heat, bring the mixture to a boil, then reduce to medium-low. Simmer until the cranberries have burst.
- Slowly whisk in the cornstarch slurry until well combined.
- Return the mixture to a simmer and cook for 3 minutes to activate the cornstarch slurry, until the mixture begins to thicken.
- Transfer the mixture to a blender or Thermomix and blend on high speed for 1-2 minutes.
- Transfer the sauce to a container and refrigerate overnight.
Serve with your favourite appetizers, such as chicken nuggets, grilled meat skewers – or onion rings!