Blackberry and Red Wine Sauce Recipe

A plate of roast beef and vegetables
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  • 40 mins
  • Prep: 10 mins,
  • Cook: 30 mins
  • Yield: 4 to 6 Servings

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 entree 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.

What You'll Need

  • 1 1/2 cups blackberries plus more for garnish
  • 1 tablespoon butter
  • 1/2 cup onion, minced
  • 1/2 cup cabernet sauvignon, pinot noir or other dry red wine
  • 1 tablespoon lemon juice
  • 4 tablespoons blackberry jam or preserves, seedless
  • 1/4 teaspoon coarsely ground black pepper
  • 1/4 teaspoon salt

How to Make It

  1. Put 1 1/2 cups of blackberries into a food processor or blender and puree.
  2. When the berries are fully pureed, force them through a fine mesh strainer into a small bowl and set aside.
  3. Heat 1 tablespoon of butter in a saute pan or saucepan over medium-low heat.
  4. Add the onions and saute, occasionally stirring, until the onions are tender and light yellow, about 10 minutes.
  5. Add the red wine and lemon juice.
  1. Bring to a boil, then lower the heat and simmer until the mixture is reduced by about half.
  2. Combine the pureed blackberries and the jam or preserves, pepper and salt and add to the wine mixture.
  3. Bring to a boil and then reduce the heat and simmer for 5 minutes.
  4. Stir in 1 tablespoon cold butter.
  5. 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 an 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 carbohydrate 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.

Nutritional Guidelines (per serving)
Calories 83
Total Fat 4 g
Saturated Fat 2 g
Unsaturated Fat 1 g
Cholesterol 10 mg
Sodium 3 mg
Carbohydrates 8 g
Dietary Fiber 3 g
Protein 1 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)