Rich Berry Sauce

This is definately a sauce that goes well with meats, in particular lamb and beef. On its own its not that nice but poured on red meat it is just the best. If having peppered steak try adding a tablespoon of brined green peppercorns with the stocks. Could even add capers for a sharp piquancy.

Ingredients

3 tablespoons caster sugar
50 grams butter
2 tablespoons red wine vinegar - or use blackcurrant or raspberry as an option
3/4 cup chicken stock
1 1/4 cups beef stock
1 glass good red wine
300 grams frozen berries - blackberries, boyenberries, or cherries. Can use canned if needed.

Heat the butter and sugar over a medium heat until the sugar turns to golden toffee. Add the vinegar and stocks being careful as the butter will sizzle and spit. Stir to disolve the toffee, then add the wine. Bring to the boil.

Add the berries and boil for about 10 minutes. Once the fruit is starting to pulp, run through a sieve and strain return to the pot. Heat and reduce by 1/3. Check for seasoning.

Just before serving, add a knob of butter and disolve to give a glossy finish. Can also add a shot of brandy or cognac.