1 c. red wine
2 tbsp. chopped shallots
1 pkg. frozen blackberries, pureed
1/2 c. sugar
5 tbsp. red wine vinegar
4 c. duck stock

Reduce the red wine with the shallots in a pot until syrup consistency. Then add the duck stock. Bring to a boil and add the pureed blackberries. Lower the heat.

In a skillet, caramelize the sugar with the vinegar and add to the same. Thicken the same with a cornstarch-water mixture to the desired consistency and adjust seasoning. Strain the sauce.