This recipe, from The Cast Iron Skillet Cookbook, displays the skills and Seattle-terroir of authors Sharon Kramis, Julie Kramis Hearne and Charity Burggraff.

I blogged a full recipe earlier, this sauce with a fennel-seared pork loin. It was sumptuous, but I admit to falling love with the sauce. God forbid I suggest it replace gravy around, say, the Thanksgiving table. But this sauce on leftover dark meat will make a compelling meal. Leftovers might take on a new perspective. The sauce is ideal for pork, chicken, turkey, … My god, we might even give it a try on salmon.

The sauce is full of flavor. And we doubled that by not straining out the berries, as suggested below. We just put the whole mess in our Vitamix, blended for 10 seconds and found ourselves with blackberry velvet.

Blackberry Sauce

Yield:  around 2 cups


  • 2 tablespoons salted butter
  • ½ medium yellow onion, thinly sliced and cut into 1-inch pieces
  • 2 teaspoons Dijon mustard
  • 1 cup chicken stock
  • 2½ cups fresh or frozen blackberries
  • ¼ cup honey


To prepare the blackberry sauce, melt the butter in a medium saucepan over medium heat. Add the onions and cook, stirring occasionally, for 5 minutes. Stir in the mustard. Add the chicken stock and cook, stirring, for several minutes. Add the blackberries and honey, reduce the heat to medium-low, and simmer until the sauce begins to thicken, about 10 minutes. Strain half of the sauce into a bowl, reserving the juices. Add these juices back to the remaining sauce in the pan. Discard the berries and onions left in the strainer. [Or Vitamix the whole shebang. The seeds are NOT a problem. It’s fiber.]


Source: The Cast Iron Skillet Cookbook by Sharon Kramis, Julie Kramis Hearne and Charity Burggraff

Photo Information: Canon T2i, EFS 18-55MM lens, F/3.5, 1/40 second, ISO-250