Our chef de cuisine, Chris Rountree, developed this recipe last summer when he did an in-house cooking class as part of Taste Your PLACE. The crowd loved it, and I think you will too. It goes great with a nice, thick, grilled pork chop, as well as roasted chicken. You can substitute other berries when blackberries are not in season. We have used blueberries and strawberries with great success.

1 pound of blackberries

1/4 cup brown sugar

1/2 cup apple cider vinegar

1/4 cup smooth dijon mustard

1/4 cup heavy cream

chicken broth (unsalted)

Place berries, brown sugar, and cider vinegar in a pot and cook on medium low heat. Stir occasionally until most of the liquid has evaporated. Add the mustard and mix well. Add the cream and stock, and simmer until the sauce reaches desired thickness (it will coat the back of a spoon nicely). Puree. Ladle it over some grilled meat.