October 20, 2013

Raspberry Red Wine Sauce #SundaySupper

This week the #SundaySupper group is getting saucy. *Mrowr*

I decided to contribute one of my favorite gifts from the kitchen, this raspberry red wine sauce.
It's so easy to make, and super delicious. At Christmas, I get those little bitty mason jars, then I make a bunch of different dessert sauces, then I made little gift sets with a selection of different sauces and some homemade cookies and candies. This sauce always makes the cut.

Just sugar, red wine, frozen raspberries, and cornstarch make up this super delectable sauce. Just boil it together on the stove et voila, it's done. But no one needs to know just how easy it is, since it tastes completely gourmet.
Nom nom nom
You can use it to top waffles, cream puffs, even biscuits. My mother loves to put it on bagels. Me, I love it over ice cream. Maybe on top of a brownie sundae.

Truth telling time- usually I'm way too lazy to strain out the seeds, since that takes longer than making the actual sauce, so it's totally okay to skip that part. The seeds add extra texture, and then you can use it like the world's best tasting jam.

Raspberry Red Wine Sauce
Yield: About 2 cups of sauce

1 cup sugar
1 tbsp. cornstarch
1 1/2 cups red wine
1 (12 oz.) pkg. frozen unsweetened raspberries, thawed

In a large saucepan, mix together the sugar and cornstarch. Add the red wine. Heat over medium low, stirring until dissolved. Heat to boiling and boil, stirring occasionally, until the mixture is thickened, about 4-6 minutes. Add the thawed raspberries. Boil another 3-4 minutes until the raspberries have broken down and the sauce is thick and syrupy. Remove from heat and allow to cool. If desired, strain through a fine mesh sieve to remove the seed. Store in the refrigerator.

Recipe from BettyCrocker.com
Are you ready to get saucy?

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