stove · pan sauce
★ STARRED KITCHENPrep 10 minCook 15 minPithrow Blackberry
Independent adaptation of a publicly published Raymond Blanc recipe. Not affiliated with, sponsored by, or endorsed by Raymond Blanc.
From a starred kitchen.
Ratio
Ingredients
- Blackberry — 150 g blackberries
- Clove — 1 clove
- Juniper — 2 juniper berries, crushed
- Bay Leaf — 1/2 fresh bay leaf
- Thyme — small sprig fresh thyme
- Sugar — 1 tbsp sugar (15 ml)
- Butter — knob of unsalted butter (15 g)
- Shallot — 1 shallot, sliced
- Mushroom — 50 g field mushrooms, sliced
- Port — 100 ml ruby port
- Red Wine — 100 ml red wine
- Salt — pinch of salt
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Companion jar
Pithrow Blackberry wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
3 kitchens · 6 stars · 1 national award
- Pithpass Ginger-Soy★ STARRED KITCHEN
- Island 'maman Blanc'★ STARRED KITCHEN
- Umberroom Black Garlic–honey–soy Glaze★ STARRED KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Raymond Blanc works in French at Le Manoir aux Quat'Saisons; credentials include Michelin 2* (Le Manoir aux Quat'Saisons).
Originally published as Blackberry Sauce.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Raymond Blanc / Recipe Archive (BBC Food roast wild duck) (published as “Blackberry Sauce”). Full citation lives in Provenance.