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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 |
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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. |
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Boil beef stock in a separate pan to reduce by half. This will take approximately 15 minutes. |
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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. |
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Whisk in 1 Tbsp. softened butter. |
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Source: Anne Linsay Greer, Food Consultant, Dallas, Texas |
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| Can be served with steaks or roasts. |
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