Recipe - Port-Boysenberry Sauce

1 pound Frozen boysenberries
Or fresh if available
One fourth cup Sugar ; (to One half cup)
One fourth cup Port
6 Crushed black peppercorns
(or freshly ground black
pepper 2 full
Rotations)
Juice of 1 navel orange

Heat boysenberries, sugar to taste, Port and pepper in saucepan until sugar
dissolves, about 5 minutes. Add orange juice and blend sauce with immersion
blender or in food processor. Strain seeds if desired. Yields 2 One fourth cups.

Each tablespoon: 15 calories; 0 sodium; 0 cholesterol; 0 fat; 3 grams
carbohydrates; 0 protein; 0.34 gram fiber

Comments: You can substitute blackberries for the boysenberries.

Recipe Source: Los Angeles Times 04141999 Recipe from Amy Pressman, who
founded the Old Town Bakery in Pasadena, CA

Formatted for Mastercook by Lynn Thomas Lynn_Thomas@prodigy.net

Converted by MM_Buster v2.0l.