Port Wine Sauce

Ingredients:
2 cups Port wine
1 cup dry red wine
1/2 cup shallots, chopped
1 Tbs. black peppercorns
1 cup beef broth or light demi-glace
1/2 cup unsalted butter
Salt
White pepper

Preparation:
Combine Port, red wine, shallots, and peppercorns in medium saucepan and bring to boil. Reduce until about one cup is left.

Add beef broth or demi-glace and continue to reduce until sauce begins to thicken slightly. If canned beef bouillon is used, sauce will not begin to thicken until butter is added.

Lower heat to bare simmer, then add butter, about one tablespoon at a time, stirring frequently. Remove from heat. Strain through fine strainer into small sauté pan. Season to taste with salt and pepper. Keep warm until ready to serve.

Variation: 
Add 1/3 cup dried cranberries, minced and zest of one orange to the Port, red wine and shallots then reduce to about one cup.  Just before adding butter, add 1/2 cup orange juice then add butter to thicken.  If you want a thicker sauce, mix 2 tablespoons melted butter with 2 tablespoons flour then add to boiling sauce a little at a time to desired thickness.