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“If loganberries are not available, may substitute boysenberries or blackberries; fresh or frozen. Serve with chicken, duck, or game hens.”
READY IN:
8hrs 30mins
YIELD:
1 pint
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saute pan over medium-high heat, add the oil.
  2. Then add in the onion; saute for about 5 minutes, just until soft.
  3. Add in the garlic; saute for 2 minutes.
  4. Transfer mixture to a slow cooker; add in loganberry wine, vinegar, loganberries, brown sugar, Worcestershire sauce, and pepper flakes; stir well.
  5. Cover and cook on LOW for 6-8 hours, until thickened.
  6. A few minutes before serving stir in the lemon juice and salt to taste.
  7. Tightly covered, the sauce will keep for 2 weeks in the refrigerator.

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