Recipe: Raspberry and Black Pepper Compote
Pork and berries go together like two peas in a pod. Since summer is wrapping up shortly – sad, I know – farmers’ markets are practically bursting with fresh, juicy berries. While berries are always great to eat by the handful or make into pies, try taking a bit more of a savoury route with them when it comes to sauces.
This raspberry-based sauce is a fantastic compliment to a grilled pork tenderloin or barbecued pork chops. If there’s any leftover meat from dinner, it’s great slathered on that, tossed in-between some bread with some grainy dijon mustard and mayo for a quick lunch!
What you’ll need…
1 clove garlic (minced)
2 cups raspberries
2/3 cup water
1 TBSP red wine vinegar
1 TBSP honey
1 TBSP fresh oregano (chopped)
2 TSP cracked black peppercorns
1 TSP salt
1/2 cayenne pepper
2 TSP corn starch
1 TBSP water
Place the first 3 ingredients into a small pot on medium-high heat. Once the mixture begins to bubble, reduce to medium heat and let cook until the berries have broken down, about 5 minutes. Next, stir in the remaining ingredients, aside from the corn starch and water and continue to cook for 10 minutes.
In a small bowl, whisk together the corn starch and water, pour into the pot and stir. Remove from heat to let cool. As it cools, the sauce should thicken slightly. Set aside until ready to serve with your grilled pork.