Blackberry Port Wine Sauce Sauces, Gravies, Glazes & Salsas

Ingredients

• 1 large shallot or small onion, finely diced
• 1 cup fresh or frozen blackberries, divided
• 2 cups port wine
• 1 tsp. sugar
• 2 cups beef stock
• 1 Tbsp. butter, softened

Instructions

In a saucepan bring diced shallot, 3/4-cup blackberries, wine and sugar to a boil. Boil gently to reduce wine to 1/2-cup. Strain and set liquid aside.

Boil beef stock in a separate pan to reduce by half. This will take approximately 15 minutes.

Whisk blackberry and port wine reduction into reduced beef stock. If sauce is too thin, dissolve 1 tsp. cornstarch in water, then stir into sauce and bring to a boil.

Whisk in 1 Tbsp. softened butter.

Source: Anne Linsay Greer, Food Consultant, Dallas, Texas

Suggestions

Can be served with steaks or roasts.