4

Indigenous Engagement

Sweet and Sour Berry Sauce

YIELD: About 1 litre

Juniper berry-infused vinegar

30 gjuniper berries
100 gwhite vinegar

Sweet and sour sauce

155 graspberry puree, seedless
245 gcranberries, whole frozen
460 ghoney, liquid
505 gwater
90 gjuniper berry vinegar (see above)
40 gcorn starch

Juniper berry-infused vinegar

  1. Finely blend the juniper berries in a processor on high speed for 2 minutes.
  2. Add the juniper berries and vinegar to a saucepan and heat to just a boil to steep the flavour from the berries.
  3. Allow the mixture to cool at room temperature before setting it in the fridge overnight.
  4. Strain the juniper berries from the vinegar.

Sweet and sour sauce

  1. In a small bowl, whisk together the 100 g water and corn starch to create a slurry, and set aside.
  2. Combine all ingredients in a medium-sized saucepan.
  3. Over medium-high heat, bring the mixture to a boil, then reduce to medium-low. Simmer until the cranberries have burst.
  4. Slowly whisk in the cornstarch slurry until well combined.
  5. Return the mixture to a simmer and cook for 3 minutes to activate the cornstarch slurry, until the mixture begins to thicken.
  6. Transfer the mixture to a blender or Thermomix and blend on high speed for 1-2 minutes.
  7. Transfer the sauce to a container and refrigerate overnight.

Serve with your favourite appetizers, such as chicken nuggets, grilled meat skewers – or onion rings!