Blackberry Port Wine Sauce

1. 1

   Heat blackberries, port, broth, shallot and honey to boiling in a medium saucepan.

2. 2

   Reduce heat to medium; cook, stirring occasionally, until reduced to about 1 1/2 cups, about 25 minutes.

3. 3

   Remove from heat.

4. 4

   Place mixture into a chinois (or a strainer with fine mesh) fitted over a medium saucepan.

5. 5

   Force mixture through the chinois with wooden spoon, pressing well to remove all blackberry seeds.

6. 6

   Stir butter and salt into sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.