Ingredients for Blackberry Port Wine Sauce
- Blackberry
- Port Wine
- Beef Broth
- 1 shallot, finely minced
- 2 tablespoons honey
- 2 tablespoons unsalted butter
- Pinch of sea salt
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How to Make Blackberry Port Wine Sauce
- Combine 2 cups fresh blackberries, 1 cup ruby port wine, ½ cup chicken broth, 1 finely minced shallot, and 2 tablespoons honey in a medium saucepan.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to medium-low and simmer, stirring occasionally, for 20-25 minutes, or until the sauce has reduced to about 1 ½ cups and thickened slightly.
- Remove from heat and let cool slightly.
- Strain the sauce through a fine-mesh sieve or chinois placed over a bowl, pressing firmly on the solids to extract as much sauce as possible. Discard the solids.
- Return the strained sauce to the saucepan. Stir in 2 tablespoons unsalted butter and a pinch of sea salt.
- Whisk until the butter is melted and the sauce is smooth and glossy. Taste and adjust seasoning as needed.
Nutrition Information (Approximate per serving)
Sodium
252 g
Sugar
165g
Fat
97g
Carbs
24g