Raspberry Red Wine Sauce

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

  • Prep Time 5 min
  • Total Time 15 min
  • Servings 5

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

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