A quick sweet sauce perfect for desserts such as Acadia Orange Pound Cake with Blackberry Merlot Sauce. As an appetizer, use to top a warmed brie round.
1 c blackberries, fresh or frozen
1 c + 1 T blackberry merlot
3 ½ T sugar
1/8 t nutmeg
In a medium saucepan, place blackberries and merlot. Over medium high heat, bring to a boil. Reduce heat to medium and simmer until thick and reduced, about 4-5 minutes. While simmering, mash blackberries with back of spoon. Add sugar, return to simmer and cook an additional 4-5 minutes until mixture is syrupy.
Remove pan from heat, stir in nutmeg and set aside to cool.
If not using immediately, store in glass jar in refrigerator for up to 2 weeks.