Black and Blue Sauce

This week, Celeste and I will be playing with berries! I'm starting the week with a savory sauce that paired perfectly with roasted pork loin. The berries combined nicely with the thyme and pepper - it was fun to use berries in a non-sweet way!

Black and Blue Sauce

1 small onion, chopped small
1 Tbsp olive oil
1/2 tsp dried thyme
salt & pepper
2 cups total of blueberries and blackberries
1/4 cup stock
2 Tbsp red wine (optional)

In a large skillet, heat the olive oil. Add the chopped onion, dried thyme, salt, and pepper (I did a fair amount of pepper to give the sauce a little kick). Cook, stirring, until the onion begins to soften. Add in the berries. Cook, stirring, until berries are starting to release juice and break down. Pour in stock and wine, if using. Bring the mixture to a boil. Lower heat and simmer for about 30 minutes, until sauce is thickened and reduced. Serve with roasted pork or chicken.

(My husband wished it was thicker - if you like a thicker sauce, stir in 1 Tbsp of cornstarch dissolved in 1 Tbsp of water when the berries are well broken down)