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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
pint (16 oz) fresh or frozen raspberries
cups dry rosé wine
cup raspberry jam
cup granulated sugar
Pinch of salt
tablespoon Framboise or Grand Marnier (optional)
- 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.
- 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.
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer
- This recipe was entered in the contest for Your Best Berry Recipe