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Blackberry Port Sauce

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  • 1 TBS minced shallot
  • 1 TBS olive oil
  • 1/2 cup Vintage character or Ruby Port
  • 1/2 pint fresh Blackberries
  • 1/4 cup demi glace (suggested: ‘More Than Gourmet’ Instant Demi Glace)
  • 1-2 tsp brown sugar or honey


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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