Raspberry Merlot Sauce Recipes

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.

Steps:

• Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.

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.

Steps:

• Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.

Steps:

• In a small heavy saucepan bring water with sugar to a boil, stirring until sugar is dissolved. Boil syrup, without stirring, until a golden caramel. Remove pan from heat and carefully add vinegar down side of pan (caramel will steam and harden). Cook caramel over moderate heat, stirring, until dissolved, about 3 minutes, and remove pan from heat.
• In a heavy saucepan cook onion in butter over moderate heat, stirring, until golden, about 5 minutes. Stir in wine and boil until mixture is reduced to about 1 cup, about 15 minutes. Stir in stock or demiglace and boil until mixture is reduced to about 2 cups, about 10 minutes. Remove pan from heat and stir in caramel. Pour sauce through a sieve into a bowl. Sauce may be made 2 days ahead, cooled completely, and chilled, covered. Reheat sauce before serving.

Steps:

• In a saucepan, combine the raspberries, 1-3/4 cups water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Mash raspberry mixture and strain through a fine sieve into a 2-cup measuring cup; discard seeds. Add water if needed to make 2 cups puree. Return to the saucepan., Combine cornstarch and remaining water until smooth; gradually stir into raspberry mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute longer. Remove from the heat; cool. Store in the refrigerator.