1 cup fresh salmonberries (thimbleberries or raspberries also work)
¼ cup spumante champagne
2 tablespoons of honey
2 tablespoons of ketchup
¼ teaspoon of salt
dash of Worcestershire
In a saucepan, sauté garlic in olive oil.
Add remaining ingredients.
Bring to a boil.
Reduce heat and simmer 15 minutes or until slightly thick.
Remove from heat; cool.
Place mixture in a blender; process until smooth.
Use as sauce over pork, steaks or poultry.
Felisa Rogers studied history and nonfiction writing at the Evergreen State College and went on to teach writing to kids for five years. She lives in Oregon’s coast range, where she works as a freelance writer and editor.