Dump the canned cranberry sauce and drizzle your favorite holiday entree with this paleo-friendly blackberry gastrique. Made without refined sugars, this sweet-and-tangy, caramelized sauce is perfect for pouring over mashed potatoes, Brussels sprouts and even as a syrup substitute for your morning-after pancakes! Enjoy all the cheer the winter holidays bring with a side of this French-inspired condiment.
- In food processor, puree blackberries. Use strainer to remove seeds.
- In saucepan, bring vinegar and red wine to boil, then lower heat and simmer until halfway reduced.
- Add blackberry puree and continue to reduce, then add honey. Once thickened and sticks to spoon, remove from heat.
- Serve warm (or let it cool, then re-heat).