• 1 pint blueberries
  • 8 oz peeled shallots
  • 1 tbs course ground black pepper
  • 2 cups white wine vinegar
  • 1 cup white wine

Blueberry Sauce

Magnette for Meat and Fish

Blueberry Magnette

Method:

Peel and quarter the shallots. Pulse in a food processor until they are mostly chopped then add the blueberries and pulse again for about ten seconds. Dont over-do it, you do not puree!  Place the mixture in a suitable size container, with a seal, and add the pepper vinegar and wine.  Mix well, and season with salt to taste.  Seal, and refrigerate overnight. Great on Pork, Oysters and Grilled fish too!

Oysters on the half-shell with Blueberry Magnette

Oysters on the half-shell with Blueberry Magnette

 

 

 

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