Sauté minced shallots in olive oil until soft, add port and simmer 5 minutes, add fresh berries (reserving a few for garnish) and demi glace prepared according to package directions. Simmer over medium heat for about 10 minutes, crushing berries with a fork. Balance acidity with brown sugar or honey. When sauce tastes rich and thick, strain and reserve.
Variation: for a creamier sauce, whisk in 1 TBS or so of fat free sour cream into cooled sauce and serve at room temperature.
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