Directions:
- Heat blackberries, port, broth, shallot and honey to boiling in a medium saucepan.
- Reduce heat to medium; cook, stirring occasionally, until reduced to about 1 1/2 cups, about 25 minutes.
- Remove from heat.
- Place mixture into a chinois (or a strainer with fine mesh) fitted over a medium saucepan.
- Force mixture through the chinois with wooden spoon, pressing well to remove all blackberry seeds.
- Stir butter and salt into sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 124.66 Kcal (522 kJ) | ||
| Calories from fat | 34.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.83g | 6% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 212.82mg | 9% | |
| Potassium | 141.2mg | 3% | |
| Total Carbs | 12.04g | 4% | |
| Sugars | 6.78g | 27% | |
| Dietary Fiber | 1.75g | 7% | |
| Protein | 0.93g | 2% | |
| Vitamin C | 6.5mg | 11% | |
| Iron | 0.4mg | 2% | |
| Calcium | 19.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 134.2 Kcal (562 kJ) | ||
| Calories from fat | 37.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.13g | 6% | |
|---|---|---|---|
| Cholesterol | 10.96mg | 3% | |
| Sodium | 229.11mg | 9% | |
| Potassium | 152mg | 3% | |
| Total Carbs | 12.96g | 4% | |
| Sugars | 7.3g | 27% | |
| Dietary Fiber | 1.88g | 7% | |
| Protein | 1g | 2% | |
| Vitamin C | 7mg | 11% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.5mg | 2% | |
| Calcium | 20.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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