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1 Cup
Easy
Published 1999
This tart summer sauce refreshingly highlights roast chicken. Blackberries can be pureed, without cooking, into a thick sauce that looks like liquid ruby when spooned over the chicken. To give the sauce a lilt, Georgian cooks add unripe sour grapes to the sieved berries, but here I’ve substituted more readily available lemon juice.
Force the blackberries through a fine sieve or food mill into a bowl. With a mortar and pestle, pound the garlic, salt, and hot pepper into a paste and add to the sieved blackberries. Stir in the minced herbs and lemon juice to taste. Serve at room temperature.