Blackberry-Sage Sauce
June, 2006

Makes 1 1/2 cups / This simple sauce is an excellent addition to a summer barbecue. Its rich flavor pairs well with grilled poultry, tofu, salmon, and game.

1/2 tablespoon olive oil
1/2 cup chopped shallots (about 2)
2 cloves garlic, minced
1 cup red wine (preferably a Syrah)
1 1/2 cups low-sodium vegetable broth
1 1/2 cups fresh or frozen and thawed blackberries
1/4 cup chopped fresh sage
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon ground black pepper

1. Heat olive oil in a saucepan over medium heat. Add shallots and garlic; sauté until lightly browned. Add red wine. Increase heat to medium-high and boil until reduced by half. Add broth, blackberries, sage, honey, salt, and pepper and continue to boil. Cook until mixture reaches a saucelike consistency (about 10 minutes). If desired, strain through a fine sieve. Serve warm.

PER SERVING (1/4 cup): 68 cal, 18% fat cal, 1g fat, 0g sat fat, 0mg chol, 1g protein, 11g carb, 2g fiber, 184mg sodium