Blackberry Port Wine Sauce

Blackberry Port Wine Sauce

This rich and luxurious sauce is perfect for beef, lamb or game dishes. The deep flavour of the port is offset by the sweetness of the blackberries, making it a perfect accompaniment for rich meats.


1 shallot, finely chopped
2 cloves garlic, finely chopped
1 bay leaf
1 sprig thyme
1/2 bottle (375ml) port
200g blackberries
1 tbsp redcurrant jelly
1 tbsp cornflour


1. In a saucepan, sweat the shallot, garlic, bay leaf and thyme in a little oil until softened.

2. Add the port and blackberries and bring to a simmer.

3. Add the redcurrant jelly and cornflour, and cook until the sauce has thickened.

4. Remove the bay leaf and thyme sprig before serving.

Potential changes & improvements

If you find the sauce is too sweet, you can add a splash of red wine vinegar or balsamic vinegar to balance it out.

What other food it works well with

This sauce is delicious with rich beef or lamb dishes, or game meats such as venison or pheasant.

Common Mistakes

Be sure to remove the bay leaf and thyme sprig before serving, as these can be quite bitter.

Nutritional Information

This sauce is high in sugar and fat.

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