Black Raspberry Cabernet Sauce
Simmer 1 cup beef broth and 1/2 cup Horseshoe Bend Cabernet Sauvignon until reduced to 3/4 cup. Saute 1 shallot in 1 tablespoon butter til translucent. Add 8 oz black raspberry all fruit jam and stir for at least 1 minute. Slowly stir in reduced broth wine mixture and cool. Refrigerate. May be re-warmed to serve or served at room temperature. Lovely with roast pork, and roast beef and grilled lamb.