Raspberry Cabernet Sauce

Raspberry Cabernet Sauce IMAGE Author: Canadian Living Credits: Raspberry Cabernet Sauce IMAGE

Sophisticated yet impressively simple, this ruby-red sauce instantly jazzes up crêpes, French toast, waffles or ice cream. A vanilla bean adds an extra layer of fragrant flavour.

  • Portion size 4 servings
  • Credits : Canadian Living: Holiday Baking 2015

Ingredients

  • 1 vanilla bean
  • 2 cups frozen raspberries
  • 1 1/2 cup Cabernet Sauvignon
  • 1/3 cup granulated sugar

Method

Using paring knife, halve vanilla bean lengthwise. Scrape seeds into small saucepan; discard pod. Add raspberries, Cabernet Sauvignon and sugar; bring to boil. Reduce heat to medium-low and cook, stirring occasionally, until mixture is thick enough to coat back of spoon and is reduced to about 3/4 cup, about 25 minutes. Strain through fine-mesh sieve into bowl, pressing on solids with rubber spatula; discard seeds. (Make-ahead: Let cool; store in airtight container for up to 1 week or freeze for up to 1 month.) Serve warm or cold.

Tip from The Test Kitchen: Choose a good-quality Cabernet Sauvignon for this sauce. Even though you're using it for cooking, the flavour of the wine is key to achieving the tastiest sauce.

Nutritional facts per tbsp: about

  • Fibre 0 g
  • Sodium 2 mg
  • Sugars 6 g
  • Calories 37.0
  • Potassium 55 mg
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 7 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Raspberry Cabernet Sauce

Login