Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1 medium (60g) shallot, finely minced
  • 2 cloves (6g) garlic, minced
  • 1 sprig (1g) fresh thyme, leaves removed
  • 2 cups (300g) wild huckleberries
  • 1/2 cup (120ml) dry red wine
  • 2 tbsp (30ml) balsamic vinegar
  • 1/2 cup (120ml) beef or chicken stock
  • 1 tbsp (15g) brown sugar
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper
  • 2 tbsp (28g) cold unsalted butter, cubed

Instructions:

  1. Melt 2 tbsp (28g) of butter over medium heat in a medium heavy-bottomed saucepan.
  2. Add the minced shallots and sauté for 3–4 minutes until translucent and fragrant.
  3. Stir in the garlic and thyme, cooking for 60 seconds to avoid burning the garlic.
  4. Pour in the red wine and balsamic vinegar. Increase heat slightly and simmer for 5 minutes, or until the liquid has reduced by half.
  5. Stir in the beef or chicken stock and brown sugar.
  6. Bring the mixture to a gentle boil, then reduce to a simmer for 10 minutes until the liquid becomes syrupy and dark.
  7. Fold in the wild huckleberries and simmer on low for 15–20 minutes until the berries soften and release their juices.
  8. Remove the pan from heat.
  9. Whisk in the cold, cubed butter one piece at a time, stirring constantly until the sauce is glossy and emulsified.
  10. Season with salt and black pepper to taste.