Blackberry Sauce


3/4 Cup White Wine

2 Tablespoons Minced Shallots

1/2 Cup Blackberries

4 Ounces Glace De Canard

1 Tablespoon Unsalted Butter

1 Ounce Blackberry Brandy or Brandy


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Reduce wine and shallot to syrupy consistency. Add blackberries and glace and simmer for five minutes. Strain and season with salt and pepper to taste. Add brandy, simmer 1/2 minute. Remove from heat and swirl in butter.

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