Prep 5 mins
Cook 35 mins
Posting this recipe so I can find it again. This is the blurb that accompanied the recipe by Paulette Mitchell: "Red wine and raspberries is a marriage made in heaven. This ruby sauce will keep in a covered container in the refrigerator for up to 2 weeks. Thin with water, if necessary, to serve over poached pears, fresh pineapple rings, ice cream, and innumerable other desserts."
- 4 cups frozen unsweetened raspberries, thawed (two 12-ounce packages)
- 1 1⁄2 cups merlot (or other light- to medium-bodied, plummy red wine) or 1 1⁄2 cups pinot noir wine (or other light- to medium-bodied, plummy red wine)
- 1 cup sugar
- Combine all the ingredients in a small saucepan. Bring to a boil over high heat. Reduce the heat to medium and simmer, uncovered, over medium-low heat until the mixture is thick and reduced to about 1 cup, about 30 minutes. As the sauce cooks, stir occasionally to prevent scorching.
- Strain the sauce through a coarse sieve atop a mixing bowl; as it drains, stir occasionally with a wooden spoon. Discard the seeds.