1 cup zinfandel or other fruity dry red wine

1/4 cup finely chopped shallots

1 teaspoon juniper berries, crushed (optional)

1/2 teaspoon cracked black pepper

1/3 cup seedless blackberry jam

2 teaspoons butter

4 (4-ounce) semiboneless quail

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Cooking spray

 

Prepare grill to medium-high heat. Combine first 4 ingredients in a small saucepan. Bring to a boil, and cook until reduced to 1/4 cup (about 8 minutes). Strain mixture through a sieve over a bowl, reserving wine mixture. Discard solids. Add wine mixture and jam to pan; cook over medium heat 2 minutes, stirring occasionally. Remove from heat; stir in butter. Keep warm. Sprinkle the quail with 1/4 teaspoon kosher salt and ground black pepper. Place quail on a grill rack coated with cooking spray; grill 2 minutes on each side or until desired degree of doneness. Serve with wine sauce.