Blackberry and Red Wine Sauce

A plate of roast beef with wine sauce and vegetables
haoliang/Getty Images
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
95 Calories
2g Fat
15g Carbs
1g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 95
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 6%
Cholesterol 5mg 2%
Sodium 95mg 4%
Total Carbohydrate 15g 6%
Dietary Fiber 2g 8%
Total Sugars 9g
Protein 1g
Vitamin C 10mg 50%
Calcium 20mg 2%
Iron 0mg 2%
Potassium 129mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Grilled or broiled chicken, beef and pork benefit from a sauce with strong, fruity flavors. This sweet-and-tart blackberry wine sauce, mixed with onions, butter, and pepper, takes your meat entrée in a different direction from the predictable. 

Blackberry wine sauce especially complements beef or pork tenderloin and chicken breast. It's not usually served with seafood, but it does taste delicious with grilled salmon fillets.


Steps to Make It

  1. Gather the ingredients.

  2. Put 1 1/2 cups of blackberries into a food processor or blender and purée.

  3. When the berries are fully puréed, force them through a fine mesh strainer into a small bowl and set aside.

  4. Heat 1 tablespoon of butter in a sauté pan or saucepan over medium-low heat.

  5. Add the onions and sauté, occasionally stirring, until the onions are tender and light yellow, about 10 minutes.

  6. Add the red wine and lemon juice.

  7. Bring to a boil, then lower the heat and simmer until the mixture is reduced by about half.

  8. Combine the puréed blackberries and the jam or preserves, pepper, and salt and add to the wine mixture.

  9. Bring to a boil, then reduce the heat again and simmer for 5 minutes.

  10. Stir in 1 tablespoon cold butter.

  11. Serve with fresh whole blackberries for garnish.

About Blackberries

Blackberries are a summer fruit. They're in season from June through September, making them a great partner with rhubarb, strawberries, and blueberries for summer desserts.

When you buy blackberries, look for bright, shiny, and plump ones that are deep purple or almost black and consistent in their coloring. Blackberries should be used as soon as possible after you buy them but will keep about five days in the refrigerator.

These berries are both sweet and tart and have a multitude of uses—in sauces, like this recipe, and in syrups; pies, cobblers, and crisps; trifles; muffins; fruit smoothies; parfaits; on ice cream; in fruit salads; and with feta cheese and fresh spinach greens for a usual summer salad.

Blackberries are known for their powerhouse nutrition. Their very dark purple coloring tells you they have high levels of antioxidants. One cup of blackberries contains about 62 calories, 14 grams of carbohydrates, and 8 grams of fiber. They are an excellent source of vitamin C and a good source of vitamins A, E, and K. Blackberries also are an excellent source of flavonoids.

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