Blackberry Cabernet Sauce Recipes

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BLACKBERRY CABERNET SAUCE



Blackberry Cabernet Sauce image

Make and share this Blackberry Cabernet Sauce recipe from Food.com.

Provided by Dancer

Categories     Sauces

Time 35m

Yield 2 1/2 cups

Number Of Ingredients 5

2 cups blackberries
3 tablespoons extra virgin olive oil
1 small onion, chopped
3 tablespoons sugar
1 cup cabernet sauvignon wine

Steps:

  • In a food processor or blender, puree and then strain enough blackberries to measure 1 cup pulp.
  • In a large frying pan, saute onion in olive oil approximately 5 minutes or until onions are transparent.
  • Add the blackberry pulp, sugar, and wine.
  • Simmer sauce until reduced to approximately 1/2 the original quantity.
  • Remove from heat and let cool.
  • Refrigerate until ready to use.

Nutrition Facts : Calories 341, Fat 16.8, SaturatedFat 2.3, Sodium 2.3, Carbohydrate 31.4, Fiber 6.5, Sugar 21.9, Protein 1.9

GRILLED SALMON WITH BLACKBERRY-CABERNET COULIS



Grilled Salmon With Blackberry-Cabernet Coulis image

The berry sauce on this salmon should be nicely balanced between sweet and tart; judge the amount of sugar to add by the sweetness of the fruit. From a July 2001 Sunset Magazine. Wonderful with an orzo pilaf or couscous and a salad.

Provided by CaliforniaJan

Categories     Berries

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup cabernet sauvignon wine (or other dry red wine)
2 1/2 cups blackberries, rinsed and drained
2 tablespoons shallots, minced
2 tablespoons fresh ginger, minced
2 -3 tablespoons sugar
1 tablespoon butter
6 (6 -7 ounce) salmon steaks (1 in. thick, 6 to 7 oz. each)
salt and pepper

Steps:

  • In a food processor or blender, combine wine and 2 cups berries; whirl until puréed. Rub berry mixture through a fine strainer into a 1 1/2- to 2-quart pan; discard residue. Add shallots, ginger, and 2 tablespoons sugar. Bring berry mixture to a boil over high heat, and stir often until reduced to 1 cup, about 10 minutes. Remove from heat, and stir in butter and more sugar to taste (see notes).
  • Rinse salmon and pat dry. Coil belly strips of fish into center of steaks and secure each portion with a small skewer (such as the kind used for trussing turkeys).
  • Lay salmon on an oiled grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook fish, turning once, until opaque but still moist-looking in center of thickest part (cut to test), 7 to 10 minutes.
  • Set a salmon steak on each of 6 warm plates (remove skewers if desired). Spoon berry coulis (if cool, stir over high heat until warm, about 1 minute) equally over steaks. Garnish with remaining 1/2 cup whole berries; add salt and pepper to taste.

Nutrition Facts : Calories 448.7, Fat 25.1, SaturatedFat 6.4, Cholesterol 98.6, Sodium 118.5, Carbohydrate 11.9, Fiber 3.2, Sugar 7.2, Protein 35.7

BLACKBERRY CABERNET SAUCE RECIPE



Blackberry Cabernet Sauce Recipe image

Provided by mwvige

Number Of Ingredients 10

1 cup blackberries
2 cups cabernet sauvignon
2 T honey
1 T apple cider vinegar
2 T balsamic vinegar
1 T butter
1/4 cup minced onion
1 tsp sugar
salt
pepper

Steps:

  • Caramelize onion with sugar in butter in a small pot over medium heat. Add rest of ingredients and bring to a boil. Lower heat and simmer for 15 minutes covered. Crush blackberries and let simmer another 5 minutes. Strain through a fine sieve. Return sauce to medium high heat and reduce until thickened and syrupy.

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