Blackberry Merlot Sauce for Beef
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- 2 c
- merlot wine
- 1 1/2 pt
- fresh blackberries
- 1 c
- beef broth
- 1/4 tsp
- black pepper
- 1/2 tsp
- dried thyme
- 2 Tbsp
- brown sugar
- 2 Tbsp
1In a medium stainless saucepan add the merlot, 1 pint blackberries, beef stock, salt, pepper, thyme and brown sugar.
2Bring to a boil over medium-high heat, stirring often.
3Reduce heat to low and simmer for 30 minutes, stirring often.
4Use a potato masher or a slotted spoon to gently mash all of the blackberries, continue to simmer for another 15 minutes.
5Strain the sauce through a fine mesh strainer, pressing down with a rubber spatula to remove all the liquid.
6Discard pulp and seeds.
7Rinse saucepan and return liquid to pan.
8Over low heat continue to simmer, stirring often, until you have about 2/3 cup of liquid-around 15 minutes.
9Remove from heat, whisk in butter until it melts.
10Stir in reserved berries, set aside.
11Gently reheat when ready to serve.