Last night we had a beautiful pork belly, done on the Weber. It had the most perfect crackling. Alto Shiraz 2016 was the perfect partner. I made a lovely sauce to go with the pork.
Berry & Apple Sauce for Pork, Duck, Venison or Grilled Halloumi Cheese
This is a really delicious sauce which I made with some frozen berries from Hillcrest Berry Orchards a couple of apples and a bottle of cherry flavoured Loxtonia Cider.
2 Tbs redcurant jelly [apple, quince or guava will do fine]
2 Tbs red wine vinegar
60 ml Fruit Liqueur [Cassis is good]
1 bottle Loxtonia Cherry Flavoured Cider
250 ml Beef Stock – use NOMU
1 Tbs Tomato Paste
1 x 350g Frozen mixed berries
2 pink or red apples, peeled, cored and chopped into little blocks
3 Tbs butter
What you’ll do
Place the jelly and the vinegar into a stainless steel or enamel saucepan. Have the fruit liqueur ready measure. Bring up the heat and you will notice that the jam and vinegar form a caramel. Before if gets too dark, remove from the heat, and, covering your hand with a dishcloth to prevent splashing, pour in the liqueur. Stir to mix well. Add the cider, the stock, the tomato paste and bring to the boil. Add the berries and the apple and cook over medium heat until the sauce is reduced and starts to get syrupy. When ready to serve, add the butter and shake the saucepan to incorporate the butter which gives the sauce a lovely shine.
Serve with Roast Pork Belly, Roast Duck, Lamb or Grilled Halloumi Cheese.
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