Port Wine Black Currant Sauce

8 oz.

20 minutes

    • 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
1. In a saucepan combine demi-glace, Black Currant Puree, and wine; bring mixture to boiling. Reduce heat; simmer about 10 minutes, stirring frequently, until mixture is reduced by half.
2. Whisk in Creme de Cassis and heavy cream; simmer mixture 5 minutes more. Strain; transfer to a bain marie to hold for service.
Flavor Twists:
In place of the Black Currant Puree, try this sauce prepared with The Perfect Purée Red Raspberry Puree or Blackberry Puree.
Serving Suggestion:
Use this richly flavored sauce to accent duck, chicken, game, or pork loin entrees.