MUSTARD SAGE RED GRAPE SAUCE with Kalamata olive
THE PERFECT GRAVY SAUCE FOR HOLIDAY VEGGIE | PLANT-BASED MEATS and holiday stuffing. Make a holiday roast sandwich on a lightly toasted English muffin, topped with this sauce and a thick slice of veggie roast of your choice, more sauce, then garnish with fresh sage strips. A holiday sauce and sandwich to brag on!
Makes 2-3/4 cups sauce
2 T. margarine
1 c. diced celery
1 c. diced red onion
1/2 t. pink Himalayan salt
3 c. seedless red grapes
1 c. pomegranate blueberry juice by POM
3 T. creamy dijon mustard
5 fresh sage leaves, stacked and sliced into thin strips
2 T. cornstarch mixed in cup with 1/4 c. additional pomegranate juice till completely dissolved
fresh grind black pepper to taste
12 med. pitted Kalamata olives, chopped
In large saucepan, over medium-low heat, melt margarine.
Add celery, onion and salt. Stir to coat, then saute till chewy soft.
Add grapes, stir and cook about 5 minutes.
Add pomegranate/blueberry juice, dijon mustard and fresh sage leaves. Stir well to completely incorporate mustard in sauce till smooth.
Reduce heat to low and cook 10 minutes till grapes bubble up and begin to release some of their liquid.
Add liquid cornstarch, stirring continuously as sauce thickens. Reduce heat to low and cook another 7 minutes or so.
Add fresh grind black pepper to taste.
Add chopped olives. Stir to submerge.
Remove from heat.
Transfer to serving bowl and garnish with additional sliced fresh sage.
Notes: I used FIELD ROAST Hazelnut Cranberry Roast En Croute. Made with grain meats and veggies. Wonderful product.