Port-Boysenberry Sauce

1 servings

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Port-Boysenberry Sauce Ingredients

1 lb Frozen boysenberries	6 Crushed black peppercorns
Or fresh if available	(or freshly ground black
1/4 c Sugar -; (to 1/2 cup)	Rotations)
1/4 c Port	Juice of 1 navel orange

Instructions for Port-Boysenberry Sauce

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 2 1/4 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@prodigy.net Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized