Our first night home with Wesley we were welcomed by our parents and Stuart’s sister with a beautiful home cooked dinner of mashed potatoes, asparagus, and pork chops. My mom made her mashed potatoes, Stuart’s mom made the vegetables, the dads grilled the pork chops, and Audrey made a beautiful berry sauce to put atop the pork. It was a wonderful dinner to celebrate the birth of our first son and the first grandchild on both sides of the family.

Red and Blue Berry Sauce

Ingredients:

• 2 shallots, thinly sliced
• 1 1/2 C white wine
• 2 tbsp white wine vinegar
• 4 sprigs thyme
• 2 tsp cinnamon
• 2/3 C blueberries
• 2/3 C raspberries
• 4 tbsp unsalted butter
• 2 tbsp honey

Steps:

1. In a medium saucepan over low heat, bring shallots, wine, vinegar, thyme, and cinnamon to a simmer. Cook 15-20 minutes, or until reduced by more than half.
2. Add berries, butter, and honey. Cook 2-4 minutes.

*This recipe is modified from Melissa at http://www.nytimes.com/recipes/12604/salmon-with-agrodolce-blueberries.html*