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‘21’ Club Huckleberry Sauce
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Serves 6 Servings


    • 6 ounces honey
    • 3 ounces balsamic vinegar
    • 6 ounces chicken stock (or goose stock)
    • 12 ounces fresh huckleberries (can substitute cranberries or blueberries)
    • 1 tablespoon orange zest (or grated orange peel)
    • 1 teaspoon fresh ginger (peeled, grated fine)
    • 1 tablespoon fresh thyme (leaves only, chopped)
    • 1 tablespoon fresh marjoram (leaves only, chopped)


Baking Directions:

In 2-quart sauce pot, combine honey, balsamic vinegar, goose stock and huckleberries. Bring to a boil and reduce by one half (or until the bubbles become really small and sauce coats the back of a spoon). Turn off heat, then add ginger and herbs; stir. Serve with sliced roast goose, or other game meats like venison or duck.

Recipe tags

Christmas European

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