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Raspberry-Red Wine Sauce

Source of Recipe

From "Williams-Sonoma: Gifts from the Kitchen"


Recipe Introduction

"This elegant, ruby-colored sauce is perfect spooned over vanilla ice cream or a slice of pound cake and garnished with fresh raspberries. Store in fancy jars for gift giving."

List of Ingredients

• 1 bottle (750-ml) dry red wine
• 1 package (12 ounces) frozen unsweetened raspberries
• 1½ cups granulated sugar
• 1 vanilla bean, split lengthwise and then crosswise


Recipe

In a heavy medium saucepan over medium heat, combine the wine, berries, sugar, and vanilla bean. Stir until the sugar dissolves, then simmer for 10 minutes. Raise the heat to medium-high and boil until the mixture is reduced to 2½ cups, about 30 minutes longer.

Meanwhile, wash canning jars and lids in hot soapy water; rinse well. Fill the jars with hot water. Place the lids in a small saucepan. Add water to cover and bring to a simmer. Remove from the heat.

Pour the berry mixture through a sieve into a bowl, pressing on the berries with the back of a spoon to extract as much pulp as possible. Retrieve the vanilla bean pieces and rinse them. Return the sauce to the pan along with the vanilla bean pieces. Bring to a boil.

Drain one jar. Spoon the sauce into the jar to within ¼-inch of the top. Using a towel dipped into hot water, immediately wipe the rim clean. Drain one lid and place atop the jar; seal tightly with the screw band. Repeat with the remaining sauce and jars.

Place a metal rack in a large pot. Set the filled, capped jars on the rack. Pour in enough boiling water to cover the jars by at least 1 inch. Cover the pot and boil for 15 minutes. Using jar tongs, transfer the jars from the water bath to a metal cooling rack. Let cool to room temperature. Check seals, label, and store. (If the sauce will be kept for no longer than 3 weeks, it is not necessary to use a water bath. Simply store in the refrigerator.)

Makes about 2 cups