Blueberry Sauce for Roasted Meat

Begin the blueberry sauce by melting the butter over gentle heat. Add the finely chopped shallot. Cook until soft and translucent. Stir often so nothing scorches. Add the thyme and cook briefly to release its aroma.

Add the berries and cook until they release their juice. Pour in the red wine and balsamic vinegar. Cook uncovered to reduce the liquid and concentrate the flavor. Simmer gently until the alcohol cooks off and the flavors marry.

Season with salt and stir in honey to taste. Cook over low heat for about 10 minutes until thick and glossy. Stir now and then so nothing catches on the bottom. Taste and adjust the balance of sweet and sharp before you finish.

Blend it smooth, or leave whole pieces of fruit in it. Rest it briefly so the flavors settle. Serve warm. Pair it with roasted meat, duck, pork tenderloin or beef steak. Try it with game or roast chicken too.