I was really lucky finding this recipe! The creator: Paulette Mitchell. Kudos to Ms. Mitchell!
2 12 oz. bags of frozen, unsweetened raspberries, or 1 1/2 pounds of fresh raspberries
1 1/2 cups of a very good Merlot
1 cup granulated sugar
Place the raspberries in a small saucepan along with the Merlot and sugar. Turn the heat to medium-high and bring to a boil. Reduce the heat to medium and leave at a simmer for approximately 30 – 35 minutes uncovered. Let the mixture reduce by half. To prevent the sugar from scorching you will need to stir the mixture at five minute intervals.
Strain the mixture through a fine mesh sieve. Cool before using. This mixture will last up to two weeks in the
refrigerator.
This recipe makes 3/4 cup of sauce.
I have used the sauce over vanilla bean ice cream; drizzle some on a plate then carefully place a piece of New York style cheesecake topped with fresh raspberries and whipped cream; add to balsamic vinegar for a delicious vinaigrette; add zip to a chocolate cake by mixing it in with your frosting; or serve over fresh fruit such as baked pears. I have even served this sauce with fresh pineapple! Yummy!
Life in the Foothills 