Blackberry port wine sauce |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This sauce can be served with grilled steak, duck or as a glaze over a pork roast. Blueberries or cherries can be substituted for the blackberries. I found this recipe in the Chicago Tribune Good Eating section. Ingredients:
1/2 pint blackberry |
1 cup port wine |
1 (14 1/2 ounce) can beef broth |
1 shallot, diced |
1 teaspoon honey |
2 tablespoons butter, softened |
1/2 teaspoon salt |
Directions:
1. Heat blackberries, port, broth, shallot and honey to boiling in a medium saucepan.
2. Reduce heat to medium; cook, stirring occasionally, until reduced to about 1 1/2 cups, about 25 minutes.
3. Remove from heat.
4. Place mixture into a chinois (or a strainer with fine mesh) fitted over a medium saucepan.
5. Force mixture through the chinois with wooden spoon, pressing well to remove all blackberry seeds.
6. Stir butter and salt into sauce.
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