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
- 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.