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Blackberry And Red Wine Sauce

Blackberry And Red Wine Sauce


  • 1 1/2 cups blackberries plus more for garnish
  • 1 tablespoon butter
  • 1/2 cup minced onion
  • 1/2 cup Cabernet Sauvignon, Pinot Noir, or other dry red wine
  • 1 tablespoon lemon juice
  • 4 tablespoons blackberry jam or preserves, seedless
  • 1/4 teaspoon coarsely ground black pepper
  • 1/4 teaspoon salt
  • 1 tablespoon butter, optional


Put blackberries in food processor or blender and puree. Force the berries through a fine mesh strainer into a small bowl. Set aside.

Heat 1 tablespoon of butter in a sauté pan or saucepan over medium-low heat. Add onions and sauté, stirring occasionally, until tender and light yellow in color, about 10 minutes.

Add the red wine and lemon juice.

Bring to a boil; lower heat and simmer until reduced by about 1/2.

Combine the blackberry pulp, jam or preserves, pepper, and salt; add to the wine mixture.

Bring to a boil; reduce heat and simmer for 5 minutes. Stir in remaining 1 tablespoon butter, if desired.
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