Add the butter to a saucepan over medium-high heat. Once melted, add the blackberries and garlic and saute for 3 to 4 minutes. Stir in the blackberry preserves and wine and combine well. Simmer until reduced by half.
Add the cornstarch to the red wine vinegar in a small bowl and mix well. Pour the cornstarch mixture into the pan and cook for 5 to 6 minutes more.
Keep the glaze warm until serving.
Serving
Suggestions
Serve over grilled pork chops
Originally Submitted
1/2/2011
0 Out of 5 from
0 reviews
You can add this Blackberry Glaze recipe to your own private DesktopCookbook.
