This delicious reduction is perfect for those ripe summer blackberries that are still in season (but not for long!)…
Pinot Noir – Blackberry Sauce
1 cup Pinot Noir
1 small shallot, minced
2 & 1/4 cups blackberries, roughly chopped
2 Tbs. veal demi-glace (optional, will richen sauce)
8 Tbs. (1 stick) unsalted butter, cut into 16 cubes
1/4 tsp. salt, plus more, to taste
2 tsp. sugar
Set a small pan to medium heat, and combine your wine, 1 & 1/2 cups of the berries, and shallots. Simmer 15 minutes or so, stirring now and then, until the liquid has mostly reduced. Press the berry mixture through a mesh sieve and return the liquid to the pot. Turn the heat to low, and whisk in the demi-glace (if using). Slowly whisk in the butter cubes. Stir in 1/4 tsp salt, the sugar, and the remaining berries. Cook and stir occasionally until the berries soften, around 7 minutes. It’s now ready to serve. If you need to keep it warm, pour into a glass bowl set over, but not touching, simmering water.
We drizzled this sauce over salmon fillets that we quick roasted for 10 minutes in a 475 degree oven. We bet it would also work well with roasted chicken or lamb, and our mouths are watering imagining it with roasted duck. What will you try it with? Let us know!