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Blackberry Port Wine Sauce: Date Added: 28 Jul 2011
Listed in: Sauces & Gravy

1 large shallot or small onion, finely diced
1 cup fresh or frozen blackberries, divided
2 cups port wine
1 tsp. sugar
2 cups beef stock
1 Tbsp. butter, softened

Cooking Instructions

1. In a saucepan bring diced shallot, 3/4-cup blackberries, wine and sugar to a boil. Boil gently to reduce wine to 1/2-cup. Strain and set liquid aside.

2. Boil beef stock in a separate pan to reduce by half. This will take approximately 15 minutes.

3. Whisk blackberry and port wine reduction into reduced beef stock. If sauce is too thin, dissolve 1 tsp. cornstarch in water, then stir into sauce and bring to a boil.

4. Whisk in 1 Tbsp. softened butter.

Recipe and photo used with permission by the Texas Beef Council. For more beef information and recipes visit www.

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Blackberry Port Wine Sauce
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