This savory sauce has sweet flavors of blueberries and raspberries that are balanced out with rosemary.
 |
| Blueberrybalsamic Meatball Sauce With Rosemary |
- 12 ounces (340 g) fresh or frozen blueberries
- 2 tablespoons (30 ml) agave nectar or maple syrup
- 1 tablespoon (16 g) tomato paste
- ½ cup (120 ml) raspberry or plain balsamic vinegar
- ½ cup (120 ml) red wine
- ½ cup (120 ml) water
- 1 clove garlic, minced
- 2 sprigs fresh rosemary
Yield: 12 servings
- In a blender, purée the blueberries, agave, paste, vinegar, wine, water, and garlic.
- Oil the crock of a 1½- to 2-quart (1.4 to 1.9 L) slow cooker.
- Add the purée and the rosemary. Cook on low for 3 to 4 hours, or on high for 1½ to 2 hours. (Many small slow cookers have no temperature control, so they cook everything on low.)
- Remove the rosemary and discard. Switch to warm or low to keep the sauce warm for a party.
Tidak ada komentar