Blackberry Sauce

This sauce could have a very extensive future. With pan fried cod, braised tilapia and butter-sautéed Portobello mushroom slices it was very tasty. There is enough sauce left to try it on several other foods. It is simple to make and far too easy to consume.

INGREDIENTS

2    tablespoons butter
1    cup fresh blackberries
½   cup Eredita ruby port
1    tablespoon lemon juice
1    tablespoon honey
1    teaspoon aged balsamic vinegar

METHOD

In a medium sauce pan over medium-high heat, melt the butter and add all the rest of the ingredients. Cook for 8 to 10 minutes until the blackberries begin to break down. Transfer to a blender or food processor and puree. Return to the sauce pan through a sieve to remove all the seeds and continue to cook for 3 to 4 minutes until it thickens. Remove from the heat and drizzle over your favorite food. This will provide about 1 ½ cups of sauce.