Executive chef Daniel Doyle spoons this spicy, voluptuous sauce over crisp-fried chicken and waffles at Charleston, South Carolina’s hip Queen Street eatery Poogan’s Porch.
- 1 cup maple syrup
- 1⁄2 cup hot sauce, preferably Texas Pete
- 2 tbsp. packed light brown sugar
- 2 tbsp. roughly chopped rosemary
- 3 juniper berries
- 1 bay leaf
- 1 pint fresh blueberries
- Bring syrup, hot sauce, sugar, rosemary, juniper berries, and bay leaf to a simmer in a 1-qt. saucepan over medium heat; cook, stirring occasionally, until syrup is slightly reduced, 15-20 minutes. Strain syrup, discarding solids, into a blender and let cool slightly. Add blueberries; purée until smooth.