Recipe: Marionberry Sauce
Misc.MARIONBERRY SAUCE
1 tablespoon unsalted butter
1 shallot, peeled and finely chopped
1 cup dry white wine
1/2 cup fresh marionberries or other blackberries, rinsed and drained (or 1/2 cup frozen berries, thawed in a single layer on a paper towel for 20 minutes)
1 cup fish or chicken stock
Coarse salt
Freshly ground pepper
Melt the butter in a saute pan over medium heat and saute the shallot until translucent, about 5 minutes.
Add the wine and marionberries and simmer until the liquid is reduced by half, about 5 minutes.
Add the stock and simmer again until the liquid is reduced by one fourth and is fairly thick. Season with salt and pepper to taste.
Makes 1 cup (enough for 4 entrees)
Source: The Berry Bible by Janie Hibler
1 tablespoon unsalted butter
1 shallot, peeled and finely chopped
1 cup dry white wine
1/2 cup fresh marionberries or other blackberries, rinsed and drained (or 1/2 cup frozen berries, thawed in a single layer on a paper towel for 20 minutes)
1 cup fish or chicken stock
Coarse salt
Freshly ground pepper
Melt the butter in a saute pan over medium heat and saute the shallot until translucent, about 5 minutes.
Add the wine and marionberries and simmer until the liquid is reduced by half, about 5 minutes.
Add the stock and simmer again until the liquid is reduced by one fourth and is fairly thick. Season with salt and pepper to taste.
Makes 1 cup (enough for 4 entrees)
Source: The Berry Bible by Janie Hibler
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