Ingredients:
Method:
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.
- 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
Method:
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.
