Berry Sauce

1. 1

   I used an 8 inch non stick pan for this, but you could use a 2 quart sauce pan or 10 inch stick pan (you know the stainless steal or aluminum ones that you are afraid to use because food sticks and burns in em and they are a pain to clean).

2. 2

   Press the berries through a sieve to get all the juices out and leave the seeds behind (its like a paste of berry seeds and skins left in the strainer).

3. 3

   Add berry juice, wine, honey, lime juice, and bay leaf to a sauce pan over medium heat and reduce (which means over medium heat boil it down, let the juices begin to concentrate. Taste it as it reduces and you will see that as the liquids diminish the flavor gets more intense. It will take between 5-12 minutes. Stir it, smell it, taste it).

4. 4

   Once it has reduced then add the cream. Stir it in really nice and let it reduce some, I like to use a wooden spoon. Then add the butter 1 tablespoon at a time, making sure to incorporate each one before starting. And that is it.

5. 5

   Taste it before you serve it. If you don't like it, start over.

* Per serving · 4 servings · Values may vary.

No additional tips available.