Blackberry port wine sauce Recipe #63825
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.
by Hey Jude
30 min | 5 min prep
3/4 cup
- 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
- 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.
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5 stars