1qtgoose or other poultry stockpreferably homemade
¼cupred wine vinegar
1-2tablespoonssugar or maple syrup
1teaspoonfresh chopped ginger
2sprigs of fresh thyme
Heat all ingredients in a non-reactive saucepan on medium heat for 30 minutes, or until reduced by half. Pass the sauce and all the berries through a chinois or fine strainer, then return to the pot and keep warm, or refrigerate or freeze until needed. You should end up with about 1 cup of sauce.
To serve, continue reducing a bit on medium heat, then whisk in the cold butter, and continue cooking until the sauce is thick and glossy. double check the seasoning for salt and sugar, adjust as needed, then serve immediately.
I don't like my sauces overly sweet, but if you taste it and think it's lacking for you, add a little more sugar.