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Niagara Wineberry Sauce




Source of Recipe


CBC TV


Recipe Introduction


Make this sauce with any lusty VQA red wine such as Baco Noir or Marechal Foch.

If you like, fold in additional raspberries, blackberries or lightly sweetened sour cherries, sliced ripe peaches, apricots or nectarines into the sauce just before serving, or strew the fruit around each serving.

It's particularly wonderful over ice cream, pound cake or as one of the best cheesecake toppings ever invented.




List of Ingredients




4 cups (1 L) fresh or frozen raspberries
1 bottle (750 mL) red wine
1 ¼ cups (300 mL) granulated sugar


Recipe



In a large skillet or wide saucepan, combine berries, wine and sugar. Bring to a boil over high heat, reduce heat to medium-high and simmer, uncovered, for 25 - 30 minutes. Stir occasionally during the final 15 minutes to prevent sticking. Cook till sauce is reduced to about 2 ½ cups ( 625 mL). Rub sauce through fine sieve to remove seeds. Refrigerate, covered for up to 5 days. Makes 2 cups

(Excepted from: The Ontario Harvest Cookbook: An Exploration of Feasts and Flavours by Julia Aitken and Anita Stewart, Macmillan/Canada,1996)