Savory Saskatoon Berry Sauce recipe

Savory Saskatoon Berry Sauce on a piece of grilled pork with rice and salad on the plate

Savory Saskatoon Berry Sauce recipe

A sophisticated, 15-minute savory sauce that turns any grilled meat into a gourmet feast! This Savory Saskatoon Berry Sauce features a rich balsamic and honey base infused with fresh thyme and a secret hint of almond. It’s the ultimate "The Lazy Way" way to celebrate the Prairie harvest—delicious and healthy.

Course sauce, topping

Cuisine American, Canadian, North American

Keyword meat sauce, Saskatoon berry

Special Diet Dairy-free, egg-free, Gluten-free, Vegetarian

Cook Time 15

Total Time 15

Servings servings

Calories 99kcal

Author Terri Gilson

Ingredients

1 clove Garlic minced.
1 teaspoon Olive oil
1 ½ cups Saskatoon Berries Fresh or frozen.
2 tablespoon Balsamic Vinegar
3 tablespoon Honey
1 teaspoon Soy Sauce
1 teaspoon Fresh Lemon Juice
⅛ teaspoon Almond Extract
1 teaspoon Fresh Thyme
1 tablespoon Water ONLY if using fresh berries
A pinch of Salt and a heavy crack of Black Pepper.
½ teaspoon Cornstarch mixed with 1 teaspoon cold water

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Instructions

Sauté: In a small saucepan, heat 1 teaspoon oil. Sauté the garlic for 30 seconds until fragrant.
1 clove Garlic, 1 teaspoon Olive oil
Simmer: Add the berries, vinegar, lemon juice, honey, soy sauce, salt and pepper, and thyme. Simmer over medium heat for 5-8 minutes. If you are using frozen berries simmer about 3 minutes longer.
1 ½ cups Saskatoon Berries, 2 tbsp Balsamic Vinegar, 3 tbsp Honey, 1 tsp Soy Sauce, 1 tsp Fresh Lemon Juice, 1 tsp Fresh Thyme , A pinch of Salt and a heavy crack of Black Pepper., 1 tablespoon Water
The Mash: Use a fork or potato masher to crush about half of the berries. This releases the deep purple pigment and natural pectins.
Thicken: Stir in the cornstarch slurry and almond extract and simmer for 1 more minute until the sauce is thick and glossy enough to coat the back of a spoon.
*If it's not as thick as shown in photos, add another ½ teaspoon cornstarch and 1 teaspoon cold water and continue to simmer until thickened.
⅛ teaspoon Almond Extract, ½ tsp Cornstarch mixed with 1 teaspoon cold water

Notes

*NOTE: This makes about 1 cup of glaze-perfect for a pork loin or 4 chicken breasts.

Variations & Substitutions:

The Herb Swap: If you don't have fresh thyme, rosemary is a spectacular alternative. If using dried herbs, only use ½ of the amount.
Spicy Kick: Add a pinch of red pepper flakes or a teaspoon of smooth hot sauce for a "Swicy" (sweet and spicy) finish.
Citrus Twist: Swap the lemon juice for orange juice for a slightly mellower, fruitier glaze.
Zero-Point Lighten Up: Swap the honey for a liquid gold monk fruit sweetener to bring the points down to 0-1 WW points! Make sure you only use half the amount.

Expert Recipe Tips:

The "Flavor Release" Mash: Don't leave all the berries whole! Use a fork to mash about 50% of the berries while they simmer. This releases the natural pectins and deep purple pigments, ensuring a rich, thick sauce.
Sautéing the garlic: Sautéing the garlic in the oil for 30 seconds before adding the berries "wakes up" the aromatics.
Salt is Key: Don't skip the pinch of salt. It suppresses the bitterness of the berries and makes the savory notes of the meat pop.

Storage:

Fridge: Store in a glass jar for up to 5 days.
Freezer: This sauce freezes beautifully! Store in an airtight container for up to 3 months.
Reheating: Reheat gently on the stovetop or in the microwave. If it's too thick after chilling, add a teaspoon of water to restore that pourable consistency.

WW Points:

This recipe is Weight Watchers friendly @ 3 WW points per ¼ cup. You can reduce this to 0-1 point by swapping out liquid monk fruit for the honey (but you only need ½ the amount!)

Nutrition