Recipes: Saskatoon Reduction Sauce


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FILLING
1/2 - 2/3 cup Saskatoon berry syrup
1 Tbsp prepared horseradish
1 clove garlic, minced
1 tsp Dijon mustard
1 tsp chili powder
1 Tbsp olive oil

Combine in a food processor and pulse until smooth. Use 1/3 of the sauce as a marinade with your meat (1-2 hrs). While cooking the meat use the marinade sauce as a glaze on the meat, basting every 10-20 mins until the meat is done.

Reheat remaining 2/3 of marinade and add some fresh or frozen Saskatoon berries. Simmer and reduce sauce, maybe 10-15 mins. At this point it can either be drizzled over your cooked meat before serving or put in a dish and used as a condiment.

Excellent will any type of meat but particularly good with beef tenderloin, bison. Also goes well with pork loin.

Make sure to keep basting sauce and your finished condiment separate so not to cross contaminate.

 

Original recipe comes from High Plains: The Joy of Alberta Cuisine by CInda Chavich