Makes about 4-5 cups Difficulty
For berry syrup 2.5 cups blueberries, frozen or fresh 2.5 cups blackberries, frozen or fresh 4 cups water 2 cups sugar Lemon zest from 1/2 lemon 3 Tablespoons lemon juice
For berry sauce 4 Tablespoons butter 2 sage sprigs 8 thyme sprigs 1 onion, minced 2 garlic cloves, minced 1/2 cup red wine vinegar 1 teaspoon gf hot sauce
For syrup: Add berries and 1 cup water to a medium saucepan and bring to a simmer. Simmer for 15 minutes. Smash berries with a potato masher then strain through a strainer, pressing solids to release the juices; set aside. Rinse out the pan and add sugar, lemon zest and remaining 3 cups water and bring to a boil. Boil over medium heat until syrup reaches 225 degrees with a candy thermometer; this will take about 20-30 minutes. Add berry and lemon juice and boil for another minute. Let cool, then discard zest.
For sauce: In a large saucepan, melt butter. Tie the sage and thyme sprigs together with kitchen string. Add the herb bundle, onion and garlic to the pan and cook over medium heat until onion softens. Add vinegar and bring to a boil. Add 2 cups berry syrup and hot sauce and simmer until volume is reduced to 1-1/2 cups. Let cool. Mixture should be the consistency of BBQ sauce, if it is too thin, add 1 Tablespoon corn starch to 1 Tablespoon water and blend. Add cornstarch mixture to sauce and cook until thickened.