The multi-use glaze...

Blueberry fig glaze on my mind

I love making a dish that works in more ways than one—and this blueberry fig glaze does exactly that. It’s the perfect go-to for your upcoming holiday grill-out or any time you want to elevate a meal.

The first night I made it, I spooned it over a grilled pork chop (chef’s kiss!). A few nights later, it made the perfect finishing touch on some crispy roasted chicken thighs. And finally, I added the last of it to a charcuterie board—layered on a cracker with cheese and salami. Perfection.

It definitely didn’t disappoint.

Here’s how to make the glaze for yourself:

1 pint blueberries, washed

6-8 figs, washed, stems removed and cut in 1/2

1 shallot, finely chopped

1 tablespoon butter

1-2 tablespoons honey

1-2 tablespoons dijon

Add the butter to a small pot and heat until butter starts to bubble. Add in the shallot and cook on medium heat, stirring occasionally until translucent. Add in the blueberries and figs and cover and cook on medium low heat for about 15 minutes, stirring occasionally. You want the glaze to reduce slightly. Taste the glaze, adding the honey if the berries aren’t sweet enough for your liking. Then add in the dijon and stir together. Blend with an emulsion blender if you want the glaze to be smooth or leave as is with some texture. Put on your favorite meat, fish or cheese.