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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 12 |
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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. 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:
1. 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.
2. 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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