Port Wine Black Currant Sauce Port Wine Black Currant Sauce 8 oz. 20 minutes • 6 oz. demi-glace • 3 oz. The Perfect Purée Black Currant, thawed • 2 oz. port wine • 2 tbsp. Creme de Cassis • 2 tbsp. heavy whipping cream Method: 1. In a saucepan combine demi-glace, Black Currant puree, and wine; bring mixture to boiling. Reduce heat; simmer about 10 minutes, stirring frequently, until mixture is reduced by half. 2. Whisk in Creme de Cassis and heavy cream; simmer mixture 5 minutes more. Strain; transfer to a bain marie to hold for service. Flavor Twists: In place of the Black Currant puree, try this sauce prepared with The Perfect Purée Red Raspberry or Blackberry. Serving Suggestion: Use this richly flavored sauce to accent duck, chicken, game, or pork loin entrees.