Cabernet Sauvignon Sauce

An excellent sauce for cheesecake, ice cream, pancakes, pies, tarts, and chilled roast chicken. Adapted from Chopstix by Hugh Carpenter.

(1) 750-ml bottle Cabernet Sauvignon
(1) 10-oz bag frozen organic, unsweetened raspberries, defrosted
1 cup sugar
1/2 tsp freshly ground black pepper

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 serving: 47 calories; 0g total fat; 0g saturated fat; 0mg cholesterol; 1mg sodium; 8g total carbohydrates; 0g protein;

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