Port-boysenberry sauce

1 servings

Ingredients

Quantity Ingredient
1 pounds Frozen boysenberries
Or fresh if available
¼ cup Sugar -; (to 1/2 cup)
¼ cup Port
6 Crushed black peppercorns
(or freshly ground black pepper 2 full
Rotations)
Juice of 1 navel orange

Directions

Heat boysenberries, sugar to taste, Port and pepper in saucepan until sugar dissolves, about 5 minutes. Add orange juice and blend sauce with immersion blender or in food processor. Strain seeds if desired. Yields 2¼ cups.

Each tablespoon: 15 calories; 0 sodium; 0 cholesterol; 0 fat; 3 grams carbohydrates; 0 protein; 0.34 gram fiber Comments: You can substitute blackberries for the boysenberries.

Recipe Source: Los Angeles Times - 04-14-1999 Recipe from Amy Pressman, who founded the Old Town Bakery in Pasadena, CA Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@...

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