Best Blackberry Cabernet Sauce Recipes

PANNA COTTA WITH BLACKBERRY CABERNET SAUCE

This exquisite panna cotta recipe is topped with a simple, elegant blackberry cabernet sauce that looks as romantic as it tastes. It takes just a few hours to set, making it a perfectly effortless dinner party dessert that your guests will never forget.

Provided by Genevieve Morrison

Categories Dessert

Time 4h30m

Number Of Ingredients 10

Ingredients

1 tbsp. powdered gelatin
¼ cup water (cold or warm)
1 cup heavy cream
2 cups whole milk
5 tbsp. sugar
2 tsp. real vanilla extract
12 oz. blackberries (fresh)
3 tbsp. cabernet
1 tbsp. white granulated sugar
1 tsp. lemon juice (fresh)

Steps:

Add 1 tbsp. powdered gelatin (about 1 packet) to a small bowl with ¼ cup cold or warm (not hot) water. Stir and allow to dissolve and "bloom" for about 1 minute. If it has a few little bits of un-dissolved gelatin when finished, break them up a little but you don't have break them up entirely.
In a small-medium sauce pan, add 1 cup heavy cream, 2 cups whole milk, 5 tbsp. sugar and 2 tsp. real vanilla extract. Simmer and stir over MEDIUM heat for 4-5 minutes until you see a little steam rise, stirring occasionally.
Add gelatin and stir until thoroughly dissolved. Remove from heat.
Carefully divide panna cotta liquid into 6 glasses. Cover with cellophane and refrigerate for at least 4 hours.
Add 12 oz. blackberries (about 2 standard packages) to a sauce pan with 2 tbsp. Cabernet and 1 tbsp. white granulated sugar.
Simmer over MEDIUM-HIGH heat for 20 minutes, stirring throughout, but making sure not to break up berries.
You'll know the sauce is ready when it's reduced to a nice, thick syrup on the bottom. Refrigerate until cold, about 45 minutes.
Once cold, add 1 tsp. fresh lemon juice and 1 more tbsp. Cabernet. Stir and spoon on top of panna cotta.

Nutrition Facts : ServingSize 3 ounces, Calories 307 kcal, Carbohydrate 20 g, Protein 4 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 85 mg, Sodium 40 mg, Fiber 2 g, Sugar 17 g

BLACKBERRY CABERNET SAUCE

Blackberry Cabernet Sauce image

Make and share this Blackberry Cabernet Sauce recipe from Food.com.

Provided by Dancer

Categories Sauces

Time 35m

Yield 2 1/2 cups

Number Of Ingredients 5

Ingredients

2 cups blackberries
3 tablespoons extra virgin olive oil
1 small onion, chopped
3 tablespoons sugar
1 cup cabernet sauvignon wine

Steps:

In a food processor or blender, puree and then strain enough blackberries to measure 1 cup pulp.
In a large frying pan, saute onion in olive oil approximately 5 minutes or until onions are transparent.
Add the blackberry pulp, sugar, and wine.
Simmer sauce until reduced to approximately 1/2 the original quantity.
Remove from heat and let cool.
Refrigerate until ready to use.

Nutrition Facts : Calories 341, Fat 16.8, SaturatedFat 2.3, Sodium 2.3, Carbohydrate 31.4, Fiber 6.5, Sugar 21.9, Protein 1.9

BLACKBERRY CABERNET SAUCE RECIPE

Blackberry Cabernet Sauce Recipe image

Provided by mwvige

Number Of Ingredients 10

Ingredients

1 cup blackberries
2 cups cabernet sauvignon
2 T honey
1 T apple cider vinegar
2 T balsamic vinegar
1 T butter
1/4 cup minced onion
1 tsp sugar
salt
pepper

Steps:

Caramelize onion with sugar in butter in a small pot over medium heat. Add rest of ingredients and bring to a boil. Lower heat and simmer for 15 minutes covered. Crush blackberries and let simmer another 5 minutes. Strain through a fine sieve. Return sauce to medium high heat and reduce until thickened and syrupy.