Prep 15 mins
Cook 15 mins
This is good with pork and beef. For very tart berries use less vinegar and/or more sugar. If you make relish ahead of time and chill, do not reheat or the texture of the berries will be lost
- 1 pint fresh blackberries
- 1 tablespoon oil
- 1⁄2 medium yellow onion, chopped
- 1⁄2 teaspoon minced garlic
- 1 tablespoon champagne vinegar (to taste)
- 1 tablespoon red wine
- 1⁄2 cup beef broth
- kosher salt
- 1 pinch fresh ground black pepper (generous pinch)
- 1 pinch brown sugar (generous pinch)
- 1 pinch of chopped thyme (to taste)
- Cut the berries in half, reserving a few whole ones for garnish. Heat the oil ina saucepan; add the onion and saute over medium to medium-low heat for 7 minutes, or until soft and slightly browned. Add the garlic and cook briefly.
- Add the vinegar and wine, simmering until almost dry. Add the beef broth, and simmer until almost dry. Stir in the halved beries, then remove from the heat.
- Season to taste with salt, pepper, brown sugar and thyme. You want just enough sugar to balance the tartness of the berries. The residual heat from the pan and onions will soften the berries.
- Garnish with the whole berries. Serve warm or at room temperature or refrigerate if not suing soon. Let come to room temperature before serving.
this is great had with tri tip. hubby say is good with everything put it on cauliflower, rosemary bread, baked potato and finally tortilla chips. this from a man that does not really like fruit with meat thanks