Blueberry Pinotage & Thyme Sauce


November 30, 2018

A tangy sauce filled with festive Christmassy flavours is superb served with turkey, roast chicken or even an ostrich fillet.

  • Prep: 5 mins
  • Cook: 30 mins
  • Yields: 6 servings


200g blueberries

1 cup (250ml) Beyerskloof Pinotage

1 cup (250ml) sugar

1 tablespoon ground cinnamon

5 springs thyme


1Combine all ingredients in a medium pot and bring to a rolling boil, stirring intermittently.

2The juices from the blueberries release and as the mixture boils rapidly, it will foam.

3Reduce heat to low and allow sauce to simmer for about 20 to 30 minutes, or until reduced and thickened slightly, and most of the blueberries have burst. The sauce will thicken more as it cools.

4Remove the thyme stalks before serving.