Raspberry-Zinfandel Sauce


3 cups red Zinfandel wine
1 1/2 cups frozen unsweetened raspberries
1 cup sugar
1 6-inch and 1 3-inch piece vanilla bean split lengthwise

3 cups fresh raspberries
toasted sliced almonds
fresh mint springs or kiwi for garnish


Bring wine, frozen berries, sugar and vanilla beans to a boil, stirring until sugar dissolves; simmer five minutes.  Increase heat and boil until reduced to 1 1/2 cups – ten to twenty minutes.  Strain into a bowl, pressing to extract pulp.  Cool to room temperature.  Keeps in refrigerator for a couple of months. 

Serve over ice cream with berries, almonds and garnish. 

Easy and my crowd goes back for seconds. 

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