Sherry Berry Sauce

Featuring Ranui berries from Sheffield Berry Gardens

Similar to boysenberries or blackberries, Ranui berries are rich and sweet, with a mild tannin that lends itself to savoury condiments. Quick, easy, fruity, and aromatic, this sauce is the perfect accompaniment to game meats. The sugar-acid balance, complex fruitiness of Ranui berries and minimal cooking ensure the flavours remain bright and upfront. 
1 small brown onion, finely diced
¼ cup brown sugar
¼ cup sherry vinegar
¼ cup dry sherry
1 cinnamon quill
2 whole all-spice
2 whole star anise
250 grams of Ranui berries (from Sheffield Berry Gardens)
In a large, heavy-based saucepan, combine all the ingredients (except the berries!) and bring to the boil. Reduce by a third.
Add the berries to the pot, bring to the boil again. Once boiled, turn down to medium heat and simmer for 3 to 5 minutes.
Remove the whole spices and discard.
You can either use the sauce as it is, maintaining the whole cooked berries for texture, or you can blitz the sauce smooth with a stick blender and pass through a sieve to refine it. Either way, it’s delicious!

Happy Cooking!

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