Raspberry Red Wine Sauce

Raspberry Red Wine Sauce

Four ingredients and 15 minutes is all you need to make this raspberry-red wine sauce.

Prep Time

05

Minutes

Total Time

15

Minutes

Makes

1

1/4

1
cup sugar
1
tablespoon cornstarch
1 1/2
cups red wine
1
package (12 ounces) frozen unsweetened raspberries, thawed
  1. 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.
  2. Stir in raspberries. Heat to boiling; boil 3 to 4 minutes or until mixture thickens.
  3. Strain sauce; cool. Store covered in refrigerator up to 2 weeks.
Makes 1 1/4 cups sauce
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Pour these pretty sauces into plastic squeeze bottles (available at discount stores), and use to decorate dessert plates, as professional chefs do.
Variation
Enjoy these sauces over ice cream, pound cake and cheesecake or as elegant toppings for pancakes and waffles.
Success Tip
To strain the raspberry sauce, use a fine sieve and rubber spatula to press the raspberries through the sieve.

Nutrition Information:

1 Serving (1/4 Cup)
  • Calories 150
    • (Calories from Fat 0),
  • Total Fat 0g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 5mg;
  • Total Carbohydrate 39g
    • (Dietary Fiber 2g,
  • Protein 0g;
Percent Daily Value*:
    Exchanges:
    • 2 Fruit;
    *Percent Daily Values are based on a 2,000 calorie diet.