Blackberry port wine sauce

“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.”
READY IN:
30mins
YIELD:
3/4 cup
UNITS:
US

Ingredients Nutrition

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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