Name: Blackberry Sauce (Makvali)
Yield: Makes About 1 Cup
Cuisine: Georgia
Ingredients: 1½ cups ripe blackberries; 1½ small hot red or green pepper, minced; 1 small garlic clove, peeled and roughly chopped; ¼ teaspoon salt; 1 or 2 teaspoons lemon juice; ¼ cup minced mixed fresh dill and cilantro

Preparation info

Makes About
1 Cup

Difficulty
Easy

Appears in

The Georgian Feast

By Darra Goldstein

Published 1999

About

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.

Ingredients

1½ cups ripe blackberries
1 small garlic clove, peeled and roughly chopped
¼ teaspoon <

Method

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.

For two classic Georgian nut sauces, see Satsivi and <

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Ingredients

Method

Part of