Raspberry-Merlot Sauce
Ready In: 40 mins
Yields: 3/4 cup
Ingredients
- 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
Directions
- 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.
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