Blackberry port wine sauce

Total Time
Prep 5 mins
Cook 25 mins

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.

Ingredients Nutrition


  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.


Most Helpful

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.

Mark D. January 13, 2014

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