One thing I had never considered doing with blackberries is making a sauce for grilled meat. Leave it to the good people of the United Kingdom to surprise me. Try this one next time you grill or broil pork chops or a good steak:

Charlton’s Sauce (from A Taste of England: Traditional English Food: Where to Find It and How to Cook It)

  • 1 lb fresh blackberries
  • 1/2 cup butter
  • 2 large onions, chopped
  • 1 tbs beef stock
  • salt and pepper to taste

Cook chopped onions in half the butter until golden. Add remaining ingredients and stir with a wooden spoon, crushing blackberries, until cooked. Add stock or water if too thick, and serve over grilled meat.

The pectin in the berries makes the sauce thicken up fast, so it’s wise to have a little stock on hand if it has to sit for a while. Perfect for your next summer barbecue!

It should be noted that this recipe was contributed by Truffles Restaurant, of Manchester, England (which is either a beautiful old city or an urban hellhole depending on whom you ask – never having been there myself, I’m willing to give it the benefit of the doubt). I can’t verify that the restaurant still exists, as there are about a zillion Truffles’ Restaurants in the UK – note to British restaurateurs: please fixate on more than one French ingredient- and I can’t pick out the one on Bridge Street connected with this sauce.

If the correct Truffles does still survive, they have my thanks for contributing this recipe. Perhaps one day, when I take my rightful place at the side of my first adolescent love, Doctor Who actress and actual Mancunian Sophie Aldred, we shall dine on fine beef and Charlton’s Sauce at Truffles, and the world will be a happier, better place.