In a small saucepan, cook shallots over medium heat for about 5 minutes or until slightly softened. Add wine to shallots, increase heat, bring to a boil, reduce heat and simmer 5 minutes. Add broth and preserves to saucepan, bring to a boil again, reduce heat and simmer until reduced by half, about 15 minutes. Crush pink peppercorns with a mortar and pestle or heavy rolling pin. Stir butter and peppercorns into sauce, season to taste with salt if desired and remove from heat. Serve over roasted or grilled meats.
