Comments: Serve blackberry sauce with roast.

1	(10-ounce) jar	seedless blackberry preserves
2	teaspoons	cornstarch
1/4	cups	beef broth

• Save the drippings from a pork roast. Bring drippings to a boil over medium-high heat, and cook 20 minutes or until liquid is reduced by half; whisk in preserves.
• Stir together 1/4 cup beef broth and cornstarch; stir into blackberry mixture. Bring to a boil, and cook, stirring constantly, 1 minute or until thickened.