Blueberry-Fig Chutney for Elk
PORTLAND / Dick’s Kitchen
YIELDS 16 OUNCES
Author1859 Oregon's Magazine
1 cup sherry, preferably Amontillado
1 bay leaf
1 tbsp tablespoon fresh rosemary, or 1 tablespoon dry
5 juniper berries (lightly tap with a spoon or side of knife to crack)
½ cup water
1 lb fresh or frozen huckleberries or blueberries
4 oz dry calmyrna figs, stems removed and chopped by hand or food processor
½ tsp sea salt
1
Place sherry, bay leaf, rosemary, juniper berries and water in a small pot, bring to boil and lower to a simmer.
2
When the mixture is reduced by half, strain and reserve liquid.
3
Discard the aromatics and return the liquid to the pot with berries, figs and sea salt.
4
Simmer, folding ingredients together in the pot. The berries will release liquid.
5
Continue cooking at a low simmer until the liquid becomes syrupy.
6
Let cool and refrigerate, then serve warm over elk burger patties or other game.
CategorySauce and Toppings
Ingredients
1 cup sherry, preferably Amontillado
1 bay leaf
1 tbsp tablespoon fresh rosemary, or 1 tablespoon dry
5 juniper berries (lightly tap with a spoon or side of knife to crack)
½ cup water
1 lb fresh or frozen huckleberries or blueberries
4 oz dry calmyrna figs, stems removed and chopped by hand or food processor
½ tsp sea salt
