Raspberry Cabernet Sauvignon Sauce Recipes

FRESH RASPBERRY SAUCE

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.

EASY RASPBERRY SAUCE

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.

RASPBERRY CURRANT SAUCE

Steps:

• Combine the raspberries and jelly in a saucepan over medium heat and bring to a boil. Mix the cold water and cornstarch; stir into the raspberry mixture. Bring to a boil, stirring constantly; boil and stir one minute. Cool.
• Press through a sieve to remove seeds. (Don't skip this step!) Chill before serving.

RED CABBAGE CABERNET SAUVIGNON SAUCE

Steps:

• In a saucepan, over medium heat add olive oil, garlic and 2 tablespoons of the shallots. Stir for 1 minute. While stirring, add the red cabbage. Prepare a mixture of the duck stock and cornstarch, and add this mixture to the cabbage. Continue stirring until the sauce begins to boil, then add the salt and sugar. Add the remaining 2 tablespoons chopped shallots and lemon juice. Finish by adding the cabernet sauvignon to the sauce.
• Transfer the red cabbage sauce into the center of a serving plate, topping it with the sliced duck. Garnish around the duck with potatoes. In between each potato place steamed carrots, string beans, broccoli and zucchini. Finally, add several pieces of gold leaf on top of the duck. (Eat gold for a long life.)

NECTARINES WITH RED WINE-RASPBERRY SAUCE

Steps:

• Bring first 4 ingredients to boil in heavy large saucepan over high heat, stirring until sugar dissolves. Cook until reduced to sauce consistency, stirring occasionally, about 22 minutes. Strain sauce; cool. (Can be prepared up to 2 days ahead. Cover and refrigerate.)
• Arrange 1 nectarine, slices overlapping in circle, on each of 6 plates. Spoon sauce over, garnish with fresh mint sprigs and serve.

CABERNET CRANBERRY SAUCE

Steps:

• Add the sugar to a sauce pan. Pour in the orange juice, wine, zest, cinnamon stick and spices. Bring that up to a simmer on medium heat. When it's simmering, add the cranberries. Bring back up to a simmer, and the berries will start to "pop." Simmer for about 10-12 minutes. The sauce will start to thicken and the berries will have all popped and collapsed.
• Add a 1/4 cup of cold water and turn off the heat. Don't worry if a couple berries didn't pop, as they will break down as the sauce is cooled and stirred. Take out the cinnamon stick. As the sauce cools it will get very thick. Cool to room temperature, stir, and refrigerate until needed. This will keep for several weeks.

WHITE PEACHES IN CABERNET AND RASPBERRY SYRUP

Steps:

• Combine wine and seltzer in a medium-size nonreactive saucepan. Add sugar, lemon and orange peels, peppercorns and cinnamon and bring to boil over high heat. Reduce heat to medium high and boil for 15 minutes. Remove from heat. Strain the syrup and then refrigerate until chilled.
• Puree the raspberries in a food processor. Strain the puree into a bowl and set aside. When the cabernet syrup is cold, stir into the raspberry puree.
• Peel and pit the peaches. If they are very ripe, they should peel easily without blanching; otherwise blanch them and remove their skins. Cut the peaches into even slices and divide them among four large round wine glasses. Taste the wine syrup and add more sugar, lemon juice or seltzer to taste. The syrup should be quite thin. Pour the syrup over the peaches and serve immediately.

RASPBERRY CABERNET SAUVIGNON SAUCE

Steps:

• Combine all ingredients in a sauce pan. Bring to a boil. Boil until 2 cups remain. Cool to room temperture. Using an electric blender, liquefy the rasberrry sauce. Pour through a seive. Transfer to a small container.