Blackberry Port Wine Sauce - cooking recipe

Ingredients

1/2 pint blackberry
1 cup port wine
1 (14 1/2 ounce) can beef broth
1 shallot, diced
1 teaspoon honey
2 tablespoons butter, softened
1/2 teaspoon salt

Preparation

Heat blackberries, port, broth, shallot and honey to boiling in a medium saucepan.
Reduce heat to medium; cook, stirring occasionally, until reduced to about 1 1/2 cups, about 25 minutes.
Remove from heat.
Place mixture into a chinois (or a strainer with fine mesh) fitted over a medium saucepan.
Force mixture through the chinois with wooden spoon, pressing well to remove all blackberry seeds.
Stir butter and salt into sauce.