Boysenberry Sauce For Duck And Poultry Recipe

• 1 x 10 ounce. jar Boysenberry Preserves, with seeds and pcs of Boysenberry in it. Not jelly
• 2 c. Fresh squeezed orange juice
• 1/2 c. Brown sugar, You can also use regular cane sugar and adjust sweetness to your taste One lime, lemon or possibly both, fresh squeezed , Juice of Lemon and/or possibly lime zest
• 1/8 c. Vinegar
• 1 Tbsp. Cornstarch, Mixed with 2 Tbsp. water to make a slurry

1. Simmer all ingredients except the cornstarch slurry for 15 or possibly 20 min.
2. Slowly add in the cornstarch slurry till mix starts to thicken.
3. Serve with duck and wild rice.
4. I glaze the duck the last 15 min of cooking with the sauce.

boysenberry, fresh squeezed orange juice, brown sugar, vinegar, cornstarch

Taken from cookeatshare.com/recipes/boysenberry-sauce-for-duck-and-poultry-90159 (may not work)