Raspberry Rosé Sauce

By ieatthepeach
November 4, 2013
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Raspberry Rosé Sauce

Author Notes: Once upon a time, I had a bottle of rosé wine and a bag of frozen raspberries. This is the result--a light and fruity dessert sauce. It's fairly thin and loose, but if you want it thicker, just let it reduce more. It's great drizzled over lemon sorbet or chocolate cake, or--my favorite--spooned into a flute of sparkling wine.ieatthepeach

Makes: about 2 cups

  • 1 pint (16 oz) fresh or frozen raspberries
  • 1 1/2 cups dry rosé wine
  • 1/4 cup raspberry jam
  • 1/4 cup granulated sugar
  • Pinch of salt
  • 1 tablespoon Framboise or Grand Marnier (optional)
  1. Combine all ingredients in a saucepan over medium heat, and bring to boil. Reduce heat to low and simmer, uncovered, until the raspberries have completely broken down, about 45 minutes.
  2. Remove the sauce from the heat, let cool to room temperature, and strain through a fine mesh strainer into your storage container of choice. Cover and refrigerate for up to 2 weeks.

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