Ingredients
1 1/2 cups blackberry puree
1 tablespoon unsalted butter
1/2 cup minced onion
1/2 cup dry red wine (such as cabernet sauvignon or pinot noir)
1 tablespoon lemon juice
4 tablespoons seedless blackberry jam or preserves
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon salt
Preparation
Gather the ingredients.
Force the blackberry puree through a fine mesh strainer into a small bowl and set aside.
Heat 1 tablespoon of butter in a sauté pan or saucepan over medium-low heat.
Add the onions and sauté, occasionally stirring, until the onions are tender and light yellow, about 10 minutes.
Add the red wine and lemon juice.
Bring to a boil, then lower the heat and simmer until the mixture is reduced by about half.
Combine the puréed blackberries and the jam or preserves, pepper, and salt and add to the wine mixture.
Bring to a boil, then reduce the heat again and simmer for 5 minutes.
Stir in 1 tablespoon cold butter.
Serve with fresh whole blackberries for garnish.
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How long does blackberry and red wine sauce last?
Blackberry and red wine sauce can be stored in an airtight container in the refrigerator for up to one week. It may also be frozen for longer storage, though the texture may change slightly upon thawing.
PRODUCT IN THIS RECIPE:
Olivivero Blackberry Puree