Red Wine Sauce With Berries
- 1 cup Red Wine
- 1 cup Granulated White Sugar
- 12 ounces, weight Fresh Blackberries, Divided
- 12 ounces, weight Fresh Raspberries, Divided
- In a medium saucepan, mix red wine and sugar. Bring to a boil over medium heat, stirring constantly. Reduce heat to a low simmer and add half of the blackberries and half of the raspberries. Set aside remaining berries for later.
- Allow to simmer for approximately 30 minutes. Midway through simmering time, use a potato masher to crush berries in the sauce and skim foam as needed. Sauce is ready when it is slightly thickened and coats the back of a spoon.
- Remove from heat and allow to cool to room temperature. Transfer to a glass bowl or container and refrigerate.
- Remove from refrigerator and add remaining berries. Stir very gently to combine and allow sauce to come to room temperature before serving.
- Serve over pound cake, angel food cake or vanilla ice cream.
- Notes:
- 1. Please do not use a "cooking wine." Use a wine that you enjoy drinking for this recipe. A fruit forward red wine such as Merlot, Malbec, Bordeaux Blends, and Clarets are excellent choices.
- 2. This sauce will keep in the refrigerator for 1 week. For best results, portion out the amount of sauce you need and add fresh berries to that portion.
red wine, white sugar, blackberries, raspberries
Taken from tastykitchen.com/recipes/desserts/red-wine-sauce-with-berries/ (may not work)