Blackberry Ancho Chili Wine Reduction

This is a play off a Boby Flay recipe, but I've made it much simpler while capturing all the flavor.  Once you make this, you'll be craving it.  I've used frozen organic blackberries, as well as fresh, so you can make this sauce year around no matter where you are located.



Ingredients

1 each Garlic clove, chopped

2 tablespoons Canola oil

2 tablespoons Cilantro, chopped

2/3 cup Brown sugar

2 tablespoons Ancho Chili powder

3 cups Red wine (merlot, shiraz or cabernet)

1 can Apple-Raspberry frozen juice concentrate

10 ounces Blackberries (fresh or frozen)



Heat a 4 quart saucepan on med-high heat. Add oil, garlic and Ancho Chili powder. Sauté for about one minute, until fragrant. Add wine and simmer vigorously until reduced by half, about 10 minutes. Add brown sugar, cilantro, juice concentrate and blackberries. Cook until syrupy or reaches 225 degrees on a candy thermometer. Remove from heat. Can be served warm or at room temperature.







Yields: 1 ½ cups or enough for about 10 – 12 servings.

Mole Chile Rub

This is a great rub to use on chicken, pork or beef.  The chocolate adds a great backdrop to the chile with just a touch of sweetness of offset the bite of the chocolate and chile. It's great all by itself, by with the Ancho Chile Blackberry Wine Reduction sauce, its exceptional.  The flavors combinations will send your taste buds to heaven.
Ingredients

1/2 cup Brown sugar

2/3 cup Ancho Chili powder

2/3 cup Granulated garlic

1/3 cup Smoked paprika

3 tablespoons Sea salt

1/3 cup Cocoa powder

Place all ingredients in bowl and mix thoroughly with a fork. Store in an air-tight container.

Sprinkle one to two tablespoons on meat about 30 minutes before grilling or cooking.



Yields: 2 ¼ cups