Blackberry port wine sauce

Hey Jude's Note:

This sauce can be served with grilled steak, duck or as a glaze over a pork roast. Blueberries or cherries can be substituted for the blackberries. I found this recipe in the Chicago Tribune Good Eating section.

• Total Time: 30 mins
• Prep Time: 5 mins
• Cook Time: 25 mins

Ingredients:

Yield: 0.75 cup

• ½ pint blackberry
• 1 cup port wine
• 1 (14 ½ ounce) can beef broth
• 1 shallot , diced
• 1 teaspoon honey
• 2 tablespoons butter , softened
• ½ teaspoon salt

Directions:

1. Heat blackberries, port, broth, shallot and honey to boiling in a medium saucepan.
2. Reduce heat to medium; cook, stirring occasionally, until reduced to about 1 1/2 cups, about 25 minutes.
3. Remove from heat.
4. Place mixture into a chinois (or a strainer with fine mesh) fitted over a medium saucepan.
5. Force mixture through the chinois with wooden spoon, pressing well to remove all blackberry seeds.
6. Stir butter and salt into sauce.