Market Monday: Roasted Blueberry Chipotle Sauce

I love how summer marks the Littles’ fingertips with purple, blue, and red tints from picking and eating berries by the basketful. Today is November 1st and fresh, seasonal fruit is slipping further and further out of reach as the cooler, shorter days of winter approach. But, there are still ways to enjoy hints of summer’s bounty in surprising ways.

We’ve been loyal fans of Fischer & Wieser’s Roasted Blueberry Chipotle Sauce for years. The sweetness of the plump blueberries paired with the Texas-sized zing of chipotle peppers never fails to delight our taste buds. Located deep in the heart of the Texas Hill Country, the Fredericksburg company has exploded nation-wide with products ranging from salsas, dressings and jellies. We’ve tried our share of them all, but the Roasted Blueberry Chipotle is always stocked in the pantry.

Fischer & Wieser products can be found easily across the country. When a product is available at the three W’s it’s bound to be good: WalMart, Whole Foods and the World Wide Web. You can check to see if your local grocer carries Blueberry Chipotle Sauce at the Fischer & Wieser store locater by clicking here. If they don’t, ask a manager to order it for you. My local grocery managers have always been willing to stock products I’ve requested.

Once you’ve picked up a bottle, here are two of our favorite ways to bring a hint of summer back into the kitchen in hearty and pleasing ways. Oh, and you can imagine how delighted I was to find out that our favorite sauce is gluten-free!

Roasted Blueberry Chipotle Salad Dressing

1 Tablespoon Roasted Blueberry Chipotle Sauce

1 Tablespoon balsamic vinegar

4 Tablespoons extra virgin olive oil

In a small bowl, combine sauce and vinegar, stir until well mixed. Add olive oil and whisk briskly to combine. I always double this recipe, put all ingredients in a small jelly jar, and shake to mix. The dressing stores in the fridge for up to a week.

We love this dressing tossed with a salad of mixed field greens, toasted walnuts, fresh chopped chives, and dried blueberries. Enjoy the salad with Cowboy Coffee Grilled Steaks. Then come back and tell me how much you love me!

Blueberry Chipotle Glazed Pork Tenderloin

1 (1 – 1/2 lb) pork tenderloin

2 onions, cut into about 8 wedges each

1/2 bottle of Blueberry Chipotle Sauce

2 Tbs olive oil

Wash the pork and pat dry. Place the pork in a sealable bag and add about 1/2 bottle of Blueberry Chipotle Sauce.  Seal bag and let the pork marinate in the sauce for 2 – 4 hours.

Pre-heat oven to 400 degrees.

Cut onions into thick wedges, about 8 per onion.

In a large oven-proof skillet (I use cast iron, of course!), heat the oil over medium-high heat. Empty the pork and blueberry marinade from the sealable bag into the hot skillet. Add onions and stir to coat. Brown the pork evenly, about 2-4 minutes per side. Transfer the skillet to the oven and roast until pork is cooked, about 20 – 25 minutes, turning the pork over half way through.

Serve the Blueberry Chipotle Glazed Tenderloin with Roasted Brussels Sprouts for a beautiful and healthy meal.

Have you ever tried Fischer & Wieser’s Roasted Blueberry Chipotle Sauce? What are your favorite ways to savor the sweet and subtly spicy sauce?