Katharine Elder shares her Chipotle Sauce Recipe With Blackberries, which she served over roasted pork loin at one of Elderslie Farm’s recent on-farm dinners. Using blackberries harvested from Elderslie’s own brambles, this sauce, with its subtly smoky heat, was the perfect accompaniment to thinly sliced, yet so very moist pork medallions.
Chipotle Sauce Recipe With Blackberries
2 cups blackberries, fresh or frozen
1/4 cup sugar
2 tablespoons olive oil
1 medium onion, minced
2 cloves garlic, minced
2 tablespoons to 1/4 cup canned chipotle peppers in adobo sauce, chopped (add peppers to taste/desired heat)
1 teaspoon cumin, freshly ground with a mortar and pestle if possible
1 tablespoon balsamic vinegar
1/2 to 3/4 teaspoon kosher salt
Heat the blackberries and sugar in a heavy-bottomed pan over medium heat, stirring constantly. Once warm, mash them with the back of a spoon to separate drupelets. Lower heat and continue cooking for 3 to 5 minutes. Pour the mixture into a food mill fitted with a medium to large disc. Process berries gently, discarding the woody seeds and solids and saving the juice and a bit of fruit.
Sauté garlic and onions in olive oil over medium heat until onions are translucent. Add the blackberry juice, etc., chipotles, cumin, balsamic, and salt. Simmer for five minutes, stirring constantly.