Raspberry Merlot Sauce Recipes

FRESH RASPBERRY SAUCE

Fresh Raspberry Sauce image

This stuff is so beautiful and delicious, you and your Valentine may not even need the cake. This will absolutely work even if you use frozen raspberries, but nothing compares to the flavor of the sauce if you can somehow find and use fresh raspberries.

Provided by Chef John

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

Time 55m

Yield 12

Number Of Ingredients 4

Ingredients

1 ½ pounds fresh raspberries
¼ cup white sugar
1 tablespoon water, or as needed
2 teaspoons lemon juice, or more to taste

Steps:

Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.

Nutrition Facts : Calories 44.2 calories, Carbohydrate 10.8 g, Fat 0.3 g, Fiber 3.9 g, Protein 0.5 g, Sugar 6.9 g

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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In a baking dish, mash 1/2 cup of the raspberries. Stir in the minced shallot, 1/4 cup of the red wine and the olive oil. Add the duck breasts and turn to coat. Turn the breasts skin side up, cover and refrigerate for 30 minutes.
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