New Zealand Cassis Refreshing Sour Sauce

A perfect companion for meat dishes

  • From Jason Dell, Executive Chef at the famous Blanket Bay Lodge in the tourist area of Queenstown, New Zealand

Ideal with beef, venison, or brown chicken stock; however, it depends on the type of meat being used. For duck, use good brown chicken stock.

Makes six servings


  • 100g Frozen New Zealand Cassis
  • 250ml New Zealand Pinot Noir
  • 3 juniper berries, lightly crushed
  • 6 fresh thyme stalks
  • 500ml High quality broth


  • Additional frozen New Zealand Cassis, 100 grams
  • 1 tsp arrowroot or corn flour


  1. Add 100 grams of frozen New Zealand Cassis to the Pinot Noir along with the juniper berries and thyme and cook until it is reduced by two-thirds.
  2. Add the beef broth and simmer over low heat. Skim often to remove the impurities that float to the surface.
  3. Boil until the amount is reduced by half. Stir in the arrowroot or corn flour (diluted in a little bit of water) until it dissolves.
  4. Strain through a fine sieve into a small pan. Check the sauce for seasoning, then stir in the 100g of New Zealand Cassis before serving.

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