Recipe
Side Dish
Wojapi Sauce
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 16
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. frozen organic dark cherries | ||
| 2 c. fresh blueberries | ||
| ¼ c. Hy-Vee honey | ||
| 1 to 1 1/2 cups water | ||
| ¼ c. cold water | ||
| ¼ c. Hy-Vee cornstarch | ||
| 1 tbsp. coarse ground black pepper | ||
| 2 tsp. dried thyme |
Directions
- In a medium saucepan, combine cherries, blueberries and honey. Cover fruit with water, about 1 to 1-1/2 cups depending upon size of saucepan. Bring to boiling over medium heat. Cook mixture for 30 minutes or until thickened.
- Meanwhile, in a glass measuring cup combine 1/4 cup cold water and cornstarch until a smooth paste forms. Stir the slurry into the hot fruit mixture. Bring to a boil and simmer until mixture thickens. Add pepper and thyme. Cook and stir 5 minutes more. Pour the fruit mixture into a strainer, reserving the strained juice to use as a dipping sauce and fruit mixture from the strainer for stuffing the Sunflower-Encrusted Beef Tenderloin recipe.
Nutrition facts
Servings
45 Calories per serving
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Total Carbohydrates: 12g
- Protein: 0g
Daily Values
0%
Vitamin A 0%
0%
Vitamin C 6%
0%
Iron 2%
0%
Calcium 0%
Recipe Source:
Hy-Vee Seasons Summer 2014.