Cabernet Sauvignon Sauce
Source of Recipe
net
List of Ingredients
Cabernet Sauvignon Sauce
An excellent sauce for cheesecake, ice cream, pancakes, pies and tarts, and chilled roast chicken. Ingredients:
750-ml bottle Cabernet Sauvignon
10-oz frozen organic, unsweetened raspberries, defrosted
1 cup sugar
1/2 tsp freshly ground black pepper
Recipe
Cabernet Sauvignon Sauce
In a large stainless steel saucepan or skillet, combine the wine, raspberries, sugar, and pepper. Bring to a vigorous boil over high heat and cook until only 2 cups remain (about 30 minutes of rapid boiling). As the sauce begins to thicken, stir with a spoon to prevent scorching. Strain the liquid through a sieve to remove the seeds. Refrigerate for at least 3 hours. (Sauce will keep a month in the refrigerator.)
Makes 1¼ cups
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