This rich, velvety sauce enhances many types of fish and also holds up to game.
1 tablespoon butter
3 shallots, chopped
1 cup dry red wine
1 cup chicken broth
1/2 cup seedless blackberry preserves
1/4 cup butter, cut into pieces
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
How to Make It
Melt butter in a large nonstick skillet over medium heat. Add shallots; cook 3 minutes or until tender. Stir in wine; cook 6 minutes. Stir in broth; cook 6 more minutes. Whisk in blackberry preserves until blended. Remove from heat; whisk in 1/4 cup butter, a few pieces at a time, until blended. Stir in salt and pepper.
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