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    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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