Raspberry Sauce

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10 oz. fresh raspberries
6 oz. burgundy
6 oz. white wine or sauterne
2 1/2 oz. kirsch
8 oz. sugar
1 1/2 oz. fresh lemon juice
3 oz. cornstarch

In a 2 quart saucepan combine berries, wines, kirsch, sugar & lemon juice. Over medium fire, bring to a slow boil. Reduce heat & simmer about 5 minutes. Dissolve cornstarch in a little water or wine & whisk into simmering sauce, then return to boil. Reduce to a slow boil & cook another 3-4 minutes. Remove from heat & cool slightly. Strain through a fine sieve, being sure to extract all liquids from seeds. Refrigerate & serve chilled. Makes 2 1/2 c.

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This page contains a single entry by Kathy published on December 4, 1999 1:35 PM.

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