Four ingredients and 15 minutes is all you need to make this raspberry-red wine sauce.
cups red wine
package (12 ounces) frozen unsweetened raspberries, thawed
Mix sugar and cornstarch in 1 1/2-quart saucepan. Stir in wine. Heat to boiling; boil 4 to 6 minutes, stirring occasionally, until mixture begins to thicken.
Stir in raspberries. Heat to boiling; boil 3 to 4 minutes or until mixture thickens.
Strain sauce; cool. Store covered in refrigerator up to 2 weeks.
Pour these pretty sauces into plastic squeeze bottles (available at discount stores), and use to decorate dessert plates, as professional chefs do.
Enjoy these sauces over ice cream, pound cake and cheesecake or as elegant toppings for pancakes and waffles.
To strain the raspberry sauce, use a fine sieve and rubber spatula to press the raspberries through the sieve.
NUTRITION INFORMATION PER SERVING
Serving Size: 1/4 Cup
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.