Cabernet Sauvignon Sauce
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An excellent sauce for cheesecake, ice cream, pancakes, pies
and tarts, and chilled roast chicken. Adapted from Chopstix by Hugh
Carpenter.
Ingredients:
- 750-ml bottle Cabernet Sauvignon
- 10-oz frozen organic, unsweetened raspberries, defrosted
- 1 cup sugar
- 1/2 tsp freshly ground black pepper
Directions:
In a large stainless steel saucepan or skillet, combine the wine, raspberries,
sugar, and pepper. Bring to a vigorous boil over high heat and cook until
only 2 cups remain (about 30 minutes of rapid boiling). As the sauce begins
to thicken, stir with a spoon to prevent scorching. Strain the liquid through
a sieve to remove the seeds. Refrigerate for at least 3 hours. (Sauce will
keep a month in the refrigerator.)
Makes 1¼ cups
Per 2-Tbsp serving: 47 calories (1% calories from fat); .04g total fat; 0g
saturated fat; 0mg cholesterol; 1.3mg sodium; 8g total carbohydrates; .13g
protein
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