Recipe by Hey Jude
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.
Top Review by Mark D.
In the original recipe, I found the sauce to have too strong of a Shallot and Beef broth flavor, overpowering the Blackberries, so I added an ADDITIONAL:<br/>6 oz (1/2 pt) of blackberries (Reserve 6-8 of the best looking berries for garnish at the end), <br/>1 t of Honey, and <br/>1/4 C of Port. <br/>Also added 2 small sprigs of fresh Thyme (Optional, but gives sauce a bit more depth). <br/>Make sure to crush the berries, while cooking, to get all the juices. <br/>After straining, continue to reduce for another 5-10 min down to between 3/4 C and 1/2 C. <br/>Add Salt and a touch of Pepper to taste. (needs a bit of pepper, but not much)<br/>Then, on LOW heat, put in reserved berries and only 1 T (instead of 2 T) butter. <br/>Warm 30 sec/1 min until berries just are warmed (NOT falling apart) and butter just melted. Sauce should thicken slightly, have a nice sheen and a wonderful flavor with some depth.<br/>We used it on Duck breasts. But would be great on Wild Salmon or Venison.
- 1⁄2 pint blackberry
- 1 cup port wine
- 1 (14 1/2 ounce) can beef broth
- 1 shallot, diced
- 1 teaspoon honey
- 2 tablespoons butter, softened
- 1⁄2 teaspoon salt
Directions See How It's Made
- Heat blackberries, port, broth, shallot and honey to boiling in a medium saucepan.
- Reduce heat to medium; cook, stirring occasionally, until reduced to about 1 1/2 cups, about 25 minutes.
- Remove from heat.
- Place mixture into a chinois (or a strainer with fine mesh) fitted over a medium saucepan.
- Force mixture through the chinois with wooden spoon, pressing well to remove all blackberry seeds.
- Stir butter and salt into sauce.