In a saucepan bring diced shallot, 1/2 pint blackberries, wine and sugar to a boil. Boil gently to reduce wine to approximately 1/2 cup. Simmer beef stock in a separate pan and reduce to 1 cup. Strain blackberry reduction into reduced beef stock. Taste and adjust, you might like a little sugar or honey, more wine, or a greater reduction. Can be chilled reserved at this point and re-heated later.
Remove simmering sauce from heat and whisk in 1 TBS butter and serve with roast, garnishing the dish with additional blackberries.
* For a thicker sauce, blend 1 TBS cornstarch dissolved into 3 TBS Pork wine and whisk into simmering sauce. *For a creamy sauce, omit butter and cornstarch, whisking sour cream into sauce 1 TBS at a time to taste.
Serve roast garnished with more berries, sauce on the side or drizzled over sliced meats.
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