Grilled Quail with Red Wine-Blackberry Sauce

Ingredients

• 0.5 cup cooking wine dry red
• 9.5 ounce blackberry spread seedless
• 8 ounce dressing italian
• 28 ounce quail with breasts deboned

Equipment

• sauce pan
• whisk
• grill
• ziploc bags

Directions

1. Rinse quail, and pat dry.
2. Place in a large shallow dish or heavy-duty zip-top plastic bag; add Italian dressing. Cover or seal, and chill 8 hours.
3. Remove quail, discarding marinade.
4. Cook wine in a small saucepan over medium heat 5 minutes or until reduced by half.
5. Whisk in blackberry spread until smooth. Reserve 3/4 cup.
6. Grill quail over medium heat (300 to 35
7. minutes, turning once and basting with remaining blackberry sauce.
8. Serve with reserved 3/4 cup sauce.
9. NOTE: For testing purposes only, we used Dickinson's Purely Fruit Seedless Marion Blackberry
10. Spreadable Fruit.