Raspberry Cabernet Sauce Raspberry Cabernet Sauce

Raspberry Cabernet Sauce | Food styling by Claire Stubbs | Prop styling by Alanna Davey Image by: Yvonne Duivenvoorden

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.

  • Prep time 30 minutes
  • Total time 30 minutes



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.

Makes about 3/4 cup.

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


  • Iron 1.0
  • Folate 1.0
  • Calcium 1.0
  • Vitamin C 5.0
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Baking & Desserts

Raspberry Cabernet Sauce