Grilled quail with blackberry sauce

Ingredients

• 2 (14-ounce) packages quail, dressed with breasts deboned
• 1 (8-ounce) bottle Italian dressing
• 1/2 cup dry red wine
• 1 (9.5-ounce) jar seedless blackberry spread

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Preparation

• Rinse quail, and pat dry. Place in a large shallow dish or heavy-duty zip-top plastic bag; add Italian dressing.
• Cover or seal, and chill 8 hours. Remove quail, discarding marinade. Cook wine in a small saucepan over medium heat 5 minutes or until reduced by half.
• Whisk in blackberry spread until smooth. Reserve 3/4 cup.Grill quail over medium heat (300° to 350°) 15 minutes, turning once and basting with remaining blackberry sauce.
• Serve with reserved 3/4 cup sauce.

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