I decided to make a raspberry sauce with all of our raspberries from our patch. This raspberry sauce is quick and easy. It looks pretty drizzled over waffles or pancakes,yogurt, a slice of cheesecake, or a scoop of vanilla ice cream.You could even drizzle it over some brownies or or a slice of chocolate cake. The options are endless!
1/2 cup of dry red wine
1 1/2 cups of fresh or frozen organic raspberries
3/4 cup of sugar
3/4 cup of sugar
2 tablespoons lemon juice
Directions
- Combine the ingredients in a large saucepan, stir, and bring to a boil.
- Reduce the heat to medium and cook, stirring occasionally for 15 min.
- Remove from heat, cover with plastic wrap, and infuse for at least 2 hrs, or overnight
- Pour through a fine mesh strainer and firmly press out the juices to release the pectin.
- (Can be refrigerated in a covered container up to 4 days or up to 3 months if frozen, or you could can it!)
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