Blackberry Port Wine Sauce 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 http://groups.yahoo.com/group/SaucesGravies-nMarinades/ Sauces, dips, salsas, marinades, glazes, dressings and flavored vinegars
