1 tablespoon canola oil
1 shallot, peeled and minced
2 cups pichuberries, sliced
1 tablespoon sugar
2 tablespoons white wine vinegar
½ cup water


  1. Heat up a small pot on medium high heat. Add the oil and heat up for about one minute.
  2. Add the shallots and cook for another 1-2 minutes, or until shallots become translucent.
  3. Add the pichuberry halves. Stir and mash the pichuberries to get the juices out. Cook for one minute.
  4. Add the sugar, vinegar and water and stir. Cook for another 5-8 minutes. Reduce to medium heat. The sauce will begin to thicken as it continues to cook. Remove from heat and set aside.
  5. Let the sauce cool for about 2 minutes. Strain the sauce to remove the solid portions. Serve warm.
Recipe from Manuel Villacorta, MS, RD author of Peruvian Power Foods and Whole Body Reboot.

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