Ingredients for Champagne Raspberry Sauce
- 2 cups Champagne
- Frozen Raspberries
- Seedless Raspberry Jam
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How to Make Champagne Raspberry Sauce
- In a medium saucepan, combine 2 cups of champagne.
- Bring the champagne to a rolling boil over medium-high heat.
- Reduce the heat to medium-low and let the champagne simmer until reduced to 1 to 1 1/4 cups (approximately 10-12 minutes).
- Gently stir in 1 cup fresh raspberries and 1/4 cup raspberry jam.
- Reduce heat to low, and simmer for 1 minute, or until the jam is melted and the raspberries are completely thawed.
- Remove from heat and let the sauce cool slightly (about 5-10 minutes).
- Transfer the cooled mixture to a food processor or blender.
- Blend until completely smooth.
- Strain the sauce through a fine-mesh sieve to remove any seeds.
- Cover and refrigerate until ready to serve. The sauce will thicken as it chills.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
39g
Fat
0g
Carbs
4g
