Blackberry Cabernet Sauce
Cabernet Sauvignon, Andolsen Vineyard, Dry Creek Valley
This sauce makes any protein food, even tofu, chicken or fish, more cab-friendly. It's so tasty that you'll likely find lots of uses for it. Did you say deep chocolate ice cream?
- ½ cup of your favorite organic blackberry preserves
- ¼ cup thumbprint cabernet sauvignon (Andolsen)
- ½ teaspoon dried thyme (lemon, preferably) or rosemary, chopped
Heat the preserves in a small saucepan until they start to melt. Whisk in the cabernet and thyme. Simmer for 5 to 10 minutes, whisking occasionally, until the mixture thickens and coats the back of spoon.
Developed for thumbprint cellars by Jill Nussinow, MS, RD, The Veggie Queen™ www.theveggiequeen.com