For my fourth month participating in Paleo Pen Pals I decided to keep things simple. Paleo Pen Pals is a program where you get paired up with another like-minded paleo person (blogger or not), exchange an interesting paleo friendly ingredient and then post a recipe featuring the ingredient. I was actually stood up this month and ran out of time to switch with someone else. When something like this happens, you have to make your own challenge. Since we went up to Cambria recently and visited Linn’s restaurant and bakery, I decided to pick up a bottle of olallieberry vinegar.
Linn’s is known for everything olallieberry- pies, preserves, syrups, dressings and vinegar. Olallieberries are a cross between the loganberry and the youngberry. The olallieberry tastes like a cross between a raspberry and blackberry to me. They are sweet, tart, juicy and just plain delicious! I poured this sauce over my roasted chicken, but it would be really great on a steak or pork tenderloin as well.
Olallieberry Vinegar Reduction Sauce
1/4 cup olallieberry vinegar (can use a combo of red wine/balsalmic)
2 oz broth of choice (I used homemade lamb)
pan drippings (can use grass-fed butter and a bit more broth)
2 cloves garlic, minced
Place all ingredients in a sauce pan and cook over high heat until reduced and thickened, about 20 minutes. Pour over meat of choice.
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