Thanks, and that sounds great.
Care to share the recipe?
Sure, glad to share.
Blackberry Ancho Chile Sauce
Ancho Purée
3 ancho chiles
4 cups boiling water
2 teaspoons garlic, minced
1 tablespoon fresh cilantro, chopped
Combine the ancho chiles and water in a small bowl and let stand 30 minutes. Drain well, reserving the soaking liquid. Remove the seeds and stems and purée in a food processor with the garlic, cilantro and 1/2 cup of the liquid, adding more if needed.
Blackberry Ancho Sauce
3 tablespoons unsalted butter
1 tablespoon olive oil
2 celery stalks, finely minced
1 carrot, finely minced
2 small, or 1 large, yellow onions, finely minced
2 tablespoons black peppercorns tied in a cheesecloth bag for easy removal
1 cup port wine
1 cup red wine
1 cup cranberry juice concentrate
½ cup ancho purée (see recipe above)
¼ cup dark brown sugar
4 cups chicken stock
1 cup fresh blackberries
Melt the butter and oil in a medium or large noncreative saucepan over medium heat. Sauté the celery, carrot and onions until the celery and carrot are tender and the onions are translucent, about 7 minutes. Add the peppercorns and continue cooking 2 more minutes.
Add the port and red wine and cook until reduced by half. Add the cranberry juice concentrate, ancho purée, sugar and stock, stirring constantly and making sure to scrape the bottom of the pan. Cook until the mixture is reduced by half. Remove the bag of peppercorns, and then strain through a fine mesh strainer, and discard solids. Season to taste with salt and pepper, and fold in the blackberries. Simmer for an additional 5 minutes.
Note: As an alternative, puree an additional ¼ cup blackberries in a food processor and add along with the cranberry juice concentrate, ancho purée, sugar, and stock.