BLACKBERRY MERLOT SAUCE FOR BEEF
So good over prime rib, roast beef or pork, grilled venison steaks. It's just good!
Provided by Diana Adcock
Categories Fruit Sauces
Time 1h5m
Number Of Ingredients 7
Steps:
- 1. In a medium stainless saucepan add the merlot, 1 pint blackberries, beef stock, salt, pepper, thyme and brown sugar.
- 2. Bring to a boil over medium-high heat, stirring often.
- 3. Reduce heat to low and simmer for 30 minutes, stirring often.
- 4. Use a potato masher or a slotted spoon to gently mash all of the blackberries, continue to simmer for another 15 minutes.
- 5. Strain the sauce through a fine mesh strainer, pressing down with a rubber spatula to remove all the liquid.
- 6. Discard pulp and seeds.
- 7. Rinse saucepan and return liquid to pan.
- 8. Over low heat continue to simmer, stirring often, until you have about 2/3 cup of liquid-around 15 minutes.
- 9. Remove from heat, whisk in butter until it melts.
- 10. Stir in reserved berries, set aside.
- 11. Gently reheat when ready to serve.
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