This blueberry reduction is a great go-to recipe for when you want to add a little extra depth to a dish. It’s extremely simple and goes well on most any protein. I’ve used it to top chicken, pork, and turkey for some extra flavor. The combination of blueberries and red wine make for a great rustic savory sauce.
It’s a great dish to make in a larger batch. The leftovers will keep well in an airtight container. All you have to do is reheat for your next use.
I’m not a believer in “cooking wine.” I think you should only cook with wine that you’d drink in a glass. When you cook with wine, you intensify the flavors. Therefore, why would you want to intensify flavors from a bad wine? Use the stuff you like.
The best part about this dish, whatever wine you use for the reduction will then make the best pairing for the dish! In the photos below, I used a delicious cabernet sauvignon for the reduction and a pork tenderloin stuffed with goat cheese for the main course.
1 cup fresh blueberries
1 cup dry-medium bodied red wine
1 tsp sea salt
Pour the blueberries, wine, and salt in a medium-sized saucepan.
Heat on medium/high heat and simmer/boil until all the blueberries pop.
Reduce the heat and simmer for about 10 more minutes, stirring continuously.
Add more wine if it gets too thick.
Time: 20 minutes