Blackberry-Port Reduction

with butter and Shallots

INGREDIENTS

• 2 T butter
• 1 shallot, chopped
• 1 C ruby port
• 1 pt blackberries
• 1 C stock

PREPARATION

1. Heat butter in skillet and cook shallots until transparent.
2. Add port and blackberries and reduce to ¼ volume.
3. Add stock and reduce to half.
4. Strain and remove solids.
5. Pour over meat and serve.