Champagne Raspberry Sauce
Great sauce that goes with my recipe #199047 . I also make this to top my individual mini bundt cakes, polenta cakes, chocolate souffles etc.
Steps
To make sauce , place 2 cups champagne in a medium saucepan.
Bring to a boil over medium-high to high heat.
Boil until reduced to 1 to 1 1 / 4 cups , about 10 minutes.
Stir in raspberries and 1 / 4 cup of the jam.
Reduce heat to low.
Simmer 1 minute or until jam is melted and raspberries are thawed.
Cool slightly.
Place mixture in food processor or blender.
Process until smooth.
Strain through sieve to remove seeds.
Cover and store in refrigerator.
Ingredients
champagne, frozen raspberries, seedless raspberry jam