Huckleberry Merlot Sauce

Huckleberry Merlot Sauce 1/2 cup huckleberries 1 tablespoon minced shallot 1 teaspoon minced garlic 1 tablespoon olive oil 1/2 cup merlot or other red wine 1/4 cup demiglace, reduced beef stock salt and pepper to taste 1 ounce butter Saute huckleberries, shallot and garlic in olive oil for 1 minute. Add red wine and reduce by half. Add demiglace. Remove from heat and season with salt and pepper and butter. Makes about 1 cup. Calories per 1 tbsp. 25, Fat 2 g, Carbs 1 g, Sodium 18 mg, Fiber 0 g.

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