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.