Raspberry Merlot Sauce Food

EASY RASPBERRY SAUCE

Easy Raspberry Sauce image

Spoon this smooth sauce from our Test Kitchen over waffles or pancakes for a fabulous breakfast. Or try over ice cream or pound cake for a delightful dessert.

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 2 cups.

Number Of Ingredients 4

Ingredients

2 cups fresh or frozen raspberries
1-3/4 cups plus 1 tablespoon water, divided
1/3 cup sugar
2 tablespoons cornstarch

Steps:

In a saucepan, combine the raspberries, 1-3/4 cups water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Mash raspberry mixture and strain through a fine sieve into a 2-cup measuring cup; discard seeds. Add water if needed to make 2 cups puree. Return to the saucepan., Combine cornstarch and remaining water until smooth; gradually stir into raspberry mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute longer. Remove from the heat; cool. Store in the refrigerator.

Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 0 protein.

CRANBERRY RASPBERRY SAUCE

Cranberry Raspberry Sauce image

This is a wonderful Christmas meat sauce. It goes well with turkey or goose.

Provided by Ryan Downs

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes

Yield 10

Number Of Ingredients 4

Ingredients

12 ounces cranberries
2 cups raspberries
1 cup Merlot wine
¾ cup white sugar

Steps:

Put cranberries, raspberries, Merlot, and sugar in a large saucepan. Bring to a boil, stirring occasionally. Use a whisk to mash the cranberries. Turn down heat and let simmer for 15 minutes. Pour sauce into a container and refrigerate. It can be served hot or cold.

Nutrition Facts : Calories 105.5 calories, Carbohydrate 22.6 g, Fat 0.2 g, Fiber 3.2 g, Protein 0.4 g, Sodium 1.6 mg, Sugar 17.7 g

RASPBERRY-MERLOT SAUCE

Raspberry-Merlot Sauce image

Posting this recipe so I can find it again. This is the blurb that accompanied the recipe by Paulette Mitchell: "Red wine and raspberries is a marriage made in heaven. This ruby sauce will keep in a covered container in the refrigerator for up to 2 weeks. Thin with water, if necessary, to serve over poached pears, fresh pineapple rings, ice cream, and innumerable other desserts."

Provided by Impera_Magna

Categories Sauces

Time 40m

Yield 3/4 cup

Number Of Ingredients 3

Ingredients

4 cups frozen unsweetened raspberries, thawed (two 12-ounce packages)
1 1/2 cups merlot (or other light- to medium-bodied, plummy red wine) or 1 1/2 cups pinot noir wine (or other light- to medium-bodied, plummy red wine)
1 cup sugar

Steps:

Combine all the ingredients in a small saucepan. Bring to a boil over high heat. Reduce the heat to medium and simmer, uncovered, over medium-low heat until the mixture is thick and reduced to about 1 cup, about 30 minutes. As the sauce cooks, stir occasionally to prevent scorching.
Strain the sauce through a coarse sieve atop a mixing bowl; as it drains, stir occasionally with a wooden spoon. Discard the seeds.

Nutrition Facts : Calories 1768.3, Fat 4.3, SaturatedFat 0.1, Sodium 25.4, Carbohydrate 356.8, Fiber 42.6, Sugar 298.3, Protein 8.2

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