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
Ingredients
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.
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
%RDI
- Iron 1.0
- Folate 1.0
- Calcium 1.0
- Vitamin C 5.0
