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    Wednesday
    Aug312011

    Red Raspberry Sauce, made richer with a dose of Rosé Wine

     

    I started with ripe red raspberries.

     Can you believe how big they were?

    It's no optical elusion. I don't have tiny hands. (Quite the contrary.)

    There's no special camera lens involved either.

    They're just BIG burly berries. 


    The first thing I do when I'm going to make a jam or sauce, is macerate the fruit. I decided these red raspberries would be best combined with something else that is tasty this time of year: Rose´ Wine!


     

    Add Rosé Wine

    Plus Sugar + Lemon Juice + a Vanilla Bean.

     

    Stir and let sit overnight.

    The next day stir the macerating fruit again, because the sugar has probably settled on the bottom of the pan. Cook over medium heat while stirring until the sugar has dissolved (so it doesn't stick to the bottom of the pan) then crank up the heat and boil until the sauce thickens a bit.

    The exact time it takes to thicken will vary depending on the size of your pan in relation to the amount of sauce you are working with. 

    When you like the texture, ladle the Red Raspberry~Rosé Wine Sauce into jars, and use within one month, or seal & process for longer storage. The beauty of this sauce is, it's delicious whether it's thick or thin and it's bright red color makes it a very pretty holiday gift too. 

     Please don't hate me for busting out the holiday towels when it's still technically summer. I had to do it to set the mood for the photo. It feels pretty darn good having some of my holiday gifts ready-to-give in August!

    Note: This sauce would be good made with red wine too. Please don't use crummy wines in recipes. If you enjoy drinking a wine (and it isn't too expensive!) it will most likely be perfect in your preserve recipes.

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