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.