Sun Jun 05, 2011 5:50 pm
4 cups unsweetened frozen raspberries, thawed
1 + 1/2 cups Merlot or other full-bodied red wine
1 cup sugar
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.