Pinot Noir & Blackberry Sauce is wonderful on Salmon and Lamb

This pinot noir blackberry sauce has the flavors of the Northwest coast. A slightly sweet and definite blackberry flavors really lend themselves to produce of the Northwest, salmon, lamb chops, even pork chops or ribs will work. But my favorites are salmon and lamb.
This recipe was inspired and is a variation of Elizabeth Karmel’s Old Vine Zinfandel BBQ Sauce from her book, Taming the Flame. It is an excellent book and I recommend checking it out. She covers so many different styles, excellent.



1 750 ml bottle of Pinot Noir

1 cup Ketchup preferably Heinz

2 tablespoons basalmic vinegar

3/4 cup Blackberry preserves

3 tablespoons Tomato paste

2 teaspoons sweet smoked paprika

1/2 teaspoon cinnamon

1/2 teaspoon Melinda’s Habanero Sauce, if not Tabasco will do.

1/4 teaspoon ground cloves

salt and pepper to taste

Bring the wine to a simmer and reduce it until 50% of original volume. Add the preserves and simmer for 10 minutes. Add all the rest of the ingredients and simmer on low heat for 20 minutes.

Cool it down. The sauce hold for a week in the refer.

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