Port Wine Black Currant Sauce 8 oz. 20 minutes

Ingredients:

• 3 oz. The Perfect Purée Black Currant Puree, thawed
• 6 oz. demi-glace
• 2 oz. port wine
• 2 tbsp. Creme de Cassis
• 2 tbsp. heavy whipping cream

Method:

1. In a saucepan, combine demi-glace, Black Currant Puree, and wine; bring the mixture to boiling.
2. Reduce heat; simmer for about 10 minutes, frequently stirring, until the mixture is reduced by half.
3. Whisk in Creme de Cassis and heavy cream; simmer the mixture for 5 minutes. Strain; transfer to a Bain Marie to hold for service.

Serving Suggestion: 

1. This richly flavored sauce accentuates duck, chicken, game, or pork loin entrees.

Flavor Twists:

1. Try this sauce prepared with The Perfect Purée Red Raspberry Puree or Blackberry Puree instead of the Black Currant Puree.