Wild Blueberry Fennel Sauce

Ingredients:

4 cups wild blueberries (or substitute blueberries)

1 small onion, small diced

2 garlic cloves, minced

1 small bulb fennel, fronds removed and small diced

2 tablespoons fennel fronds 

2 tablespoon olive oil

1 tablespoon white wine vinegar (or lemon juice)

½ teaspoon salt

¼ teaspoon black pepper (optional)

Directions:

Heat olive oil on medium heat and add chopped onion and fennel. 

Saute for 4-5 minutes until softened and translucent. 

Add garlic and cook for another 1 minute. 

Add the blueberries and simmer for 5-6 minutes until the berries are softened and the sauce is simmering in the juices. 

Finish with white wine vinegar, fennel fronds, salt and pepper. 

Serve warm over baked salmon or arctic char, grilled halloumi or roasted portobello steaks -or- refrigerate and serve cold with cheeses and charcuterie.