250 g blackberries
20 g Almond Meal
40 mls verjuice (or 25 ml apple cider vinegar and 15 ml water
One slice of ginger ( and five cloves of garlic if desired )
salt 

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Puree the blackberries through a meuli or food mill, and strain the juice.

 

Press to extract as much liquid as possible. Grind the almonds and ginger in a mortar, then mix with the blackberry juice.

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Add the verjuice and strain once more—season with salt to taste.

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Warm and pour over any white meat dish.  If you wish to put it over meat, I like to add garlic to it (though this is not part of the original intent for the sauce)

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Contact with the air should turn the mixture a dark blue