An elegant cranberry and raspberry sauce
with merlot.
Cranberry Raspberry
Sauce
1 (12-ounce) package fresh or frozen cranberries
2 cups fresh or frozen raspberries
1 cup Merlot (red wine)
1 cup granulated sugar
- Combine cranberries, raspberries, Merlot,
and sugar in a large saucepan. Bring to a boil, stirring occasionally.
Mash the cranberries with the back of spoon, as needed. Lower
heat and simmer for 15 minutes.
- Cool at room temperature; pour into serving
bowl, cover and refrigerate.
- Serve hot or cold, as desired.
Makes about 4 1/2 cups.
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