Blackberry Port Wine Sauce

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Blackberry Port Wine Sauce
To make any meal a company meal.

Prep: 10 minutes
Cook: 20 minutes
Servings: Makes approximately 2 cups

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

	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

Can be served with steaks or roasts.