Partridgeberries are replete in the acidic soils of Newfoundland’s coastal headlands. This tart sauce is the perfect accompaniment for pancakes or French toast.
Partridgeberry Sauce
November 2, 2011 Print
Partridgeberry Sauce, Photo by Dennis Evans
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Recipe courtesy of Dale Cameron
Ingredients:
- 4 cups (1 L) fresh partridgeberries
- 1 1/2 cups (375 ml) water
- 2 1/2 cups (625 ml) sugar
- 1/4 cup (60 ml) lemon juice
- 1/4 tsp (1 ml) ground nutmeg
- 1 pinch salt
Directions:
- Put all ingredients in a heavy bottom pot and bring to a boil.
- Boil for 1 full minute.
- Turn off the heat and allow to rest and cool. Yields about 6 cups of partridgeberry sauce.
This recipe was featured in the article Time in a bottle.