About a year ago we visited Chauteau Morrisette in Virginia and had lunch in their restaurant. I had pork with a blackberry sauce and I have thought about that wonderful sauce many times. I made a mental note that I would make that sauce when blackberries came into season this year. Here in North Carolina we are in the middle of blackberry season and a Blackberry Festival was held in a neighboring town of Lenoir last weekend. Mr. D and I attended the festival for the first time and we enjoyed it. The highlight of the festival for us was the patchwork quilt of blackberry cobblers. They give generous portions of cobbler to everyone until it is all given away. The minute I tasted mine I realized the blackberries used for the cobbler were wild blackberries and they have such a bite to them and it was delicious.
When we returned, I decided I would make the blackberry sauce I had been thinking about for our Sunday lunch. I found several versions of the sauce when I browsed websites and the one I am sharing with you is from a website I had not visited before entitled Dr. Gourmet. Here is a link to the recipe on that website:
Their recipe included Beef Tenderloin served with the sauce. We used ours for grilled chicken. I was very pleased with the results and the only thing I did differently was to use Cabernet Sauvignon instead of Merlot wine. Mr D, the wine expert in our family, thinks there would be a stronger or richer wine flavor to the sauce if I would have used the Merlot. The sauce was tangy and adding the butter gave it a rich creamy flavor. It was very similar to the sauce I had at the winery.
As I was preparing lunch at the same time, the recipe was not labor intensive but did take a considerable amount of cooking time because of the reduction process. We are planning to smoke a turkey breast soon and I think this sauce will go well with it or any other meat for that matter.
Merlot Blackberry Sauce
Servings = 4 | Serving size =2 tablespoons sauce with 4 ounces of meat
Cooking Time = 60 Minutes
This recipe can be multiplied by 2.
This recipe can be divisible by 2.
This sauce keeps well for about 2 – 3 days in the refrigerator.
Note: Those who are gluten-sensitive will want to use a gluten-free stock.
|1||pint fresh blackberries|
|1 cup||low sodium chicken or vegetable broth|
|1/8 tsp||fresh ground black pepper|
|1/4 tsp||dried thyme|
|2 Tbsp||maple syrup|
|2 Tbsp||unsalted butter|
Place the Merlot, blackberries, chicken stock, salt, pepper, thyme and maple syrup in a medium stainless or non-reactive sauce pan. Place the pan over high heat and bring to a boil. Reduce the heat to low and simmer for 30 minutes.
Use a potato masher or a slotted spoon to gently mash all of the blackberries. Cook on simmer for another 15 minutes.
Strain the sauce through a fine mesh strainer. Press down with a rubber spatula to remove all the liquid. Discard the pulp and seeds.
Rinse the sauce pan and return the strained sauce. Simmer for another 15 minutes until reduced by half. There should be about 1/2 to 2/3 cup sauce. Add 2 tablespoons Promise Buttery Spread Light and whisk until dissolved. Set aside.
I know every time I make this I will remember my wonderful visit to Chateau Morrissette last summer. Special People, Special Places, Special Times. Thanks for stopping by.