Sauce au Cassis

This reduction is what I typically serve over duck but it could be great over other poultry, over lamb or even beef.

Sauce:

• ½ cup beef broth
• ½ cup red wine
• ¼ cup crème de cassis
• 1 Tbsp. cassis jam (or mixed berries)
• 2 Tbsp. butter
• 2 generous pinches of salt

Directions:

1. In a small saucepan over high heat, add all the ingredients except the butter, bring to a boil and reduce the liquids by half, about 5 minutes. Can be made up to this point until ready to serve, just reheat over medium heat and go to step 2.
2. Lower heat to medium-low and add the butter and the salt. Don’t allow the mixture to boil again. Swirl the pan to ensure the butter is getting gently incorporating into the sauce.

Makes about 1 cup.