Greenland Crowberry Sauce is a traditional Greenlandic recipe for a classic sauce or compote of wild crowberries flavoured with wild juniper berries that's typically used to accompany game. The full recipe is presented here and I hope you enjoy this classic Greenlandic version of: Greenland Crowberry Sauce.
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Crowberry sauce is a versatile condiment that beautifully highlights the berry’s subtle tartness and earthy flavour. In Greenland it's typically served with local game: musk ox, reindeer and ptarmigan. It's also served with local Greenlandic lamb and, surprisingly, also goes well with the local halibut. Noter that the sauce is a little on the tart side, but is meant to be so as it accompanies game meat. This recipe uses cornflour (cornstarch) for thickening, but you can omit if you want to mash some of the fruit to thicken.
Ingredients:
400g fresh or frozen crowberries
125ml water
75g granulated sugar (adjust to taste as this may be a little on the tart aide for most)
¼ tsp ground cinnamon (optional)
4 juniper berries
1 tbsp cornflour [cornstarch] (blended go a smooth slurry with 2 tbsp cold water)
Method:
Combine crowberries, water, cinnamon, juniper berries and sugar in a medium-sized saucepan over medium heat. Cook, stirring until the sugar has dissolved.
Now bring the mixture to a gentle boil, then reduce heat to low. Simmer for 10-15 minutes, stirring occasionally, until the berries release their juices and soften. Stir in the cinnamon then beat in the cornflour slurry.
Increase the heat to medium, cook 2-3 more minutes, stirring constantly until the sauce thickens to your preferred consistency.
Remove from heat and let the sauce cool slightly. Note that it will continue to thicken as it cools.
Serve warm or chilled with your favourite game or fish dishes.
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