Raspberry-Merlot Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
YIELD: 3/4 cup
UNITS: US

INGREDIENTS

Nutrition
  • 4
    cups frozen unsweetened raspberries, thawed (two 12-ounce packages)
  • 1 12
    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
Advertisement

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.
Advertisement