Best Raspberry Red Wine Sauce Recipes

CORNISH GAME HEN WITH RASPBERRY-RED WINE SAUCE

Steps:

• Preheat oven to 500°F. Sprinkle hen halves with thyme, salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add hen halves, skin side down, and cook until brown, about 6 minutes per side. Transfer hen halves to baking sheet (do not clean skillet). Roast until juices run clear when thigh is pierced, about 20 minutes.
• Meanwhile, pour off all but 2 tablespoons fat from skillet. Add shallots and sauté over medium heat until soft, about 3 minutes. Add broth, wine, raspberries, 2 teaspoons sugar and allspice. Boil until sauce thickens enough to coat spoon, scraping up browned bits and crushing raspberries, about 12 minutes. Strain wine sauce into small bowl. Season sauce to taste with salt and pepper; add more sugar, if desired. Serve hen halves with sauce.

RASPBERRY RED WINE CRANBERRY SAUCE

Steps:

• Rinse cranberries and discard any unripe or shriveled berries. Pick over raspberries and do the same. Place in a medium saucepan over medium heat. Add 1/2 cup honey, zinfandel, and cinnamon.
• Cook uncovered, stirring occasionally, until cranberries pop and the sauce has thickened, about 20 minutes. Taste and add additional honey until the sauce has reached your desired level of sweetness. Remove from heat and let cool. Serve.
• Keeps for up to one week refrigerated in an airtight container, or for up to two months in the freezer.

WARM RASPBERRY RED WINE SAUCE FOR FISH, CHICKEN, OR PORK

Steps:

• Combine wine and raspberries in a large sauce pan and stir often, crushing berries as the liquid heats up.
• Bring to a boil for 3 or so minutes.
• Lower liquid to a simmer and reduce, stirring often, until the sauce is thick and syrupy.
• Stir in sugar to taste. It should taste tart, not sour and not sweet like jelly.
• Stir in chipotle powder to taste.
• Set aside to cool.
• Drizzle sauce over grilled cedar planked salmon or atop other fish, chicken or pork.
• Enjoy!

RASPBERRY RED WINE SAUCE

Steps:

• Mix sugar and cornstarch in 1 1/2-quart saucepan. Stir in wine. Heat to boiling; boil 4 to 6 minutes, stirring occasionally, until mixture begins to thicken.
• Stir in raspberries. Heat to boiling; boil 3 to 4 minutes or until mixture thickens.
• Strain sauce; cool. Store covered in refrigerator up to 2 weeks.

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.

PAN-SEARED DUCK BREASTS WITH RED WINE–RASPBERRY SAUCE

Steps:

• 1.In a baking dish, mash 1/2 cup of the raspberries. Stir in the minced shallot, 1/4 cup of the red wine and the olive oil. Add the duck breasts and turn to coat. Turn the breasts skin side up, cover and refrigerate for 30 minutes. 2.Scrape the marinade from the duck breasts into the remaining marinade and reserve. Pat the duck breasts dry, season them with salt and pepper and set them in a large skillet, skin side down. Cook over moderately high heat for 1 minute. Reduce the heat to low and cook until the skin is well browned, about 6 minutes. Turn the duck breasts and cook until medium-rare, about 3 minutes longer; transfer to a carving board and let rest for 5 minutes. 3.Discard the fat from the skillet. Add the remaining 1/4 cup of red wine and boil until reduced by half. Add the reserved marinade and the water and simmer over moderate heat until the sauce is slightly reduced, about 5 minutes. Strain the sauce into a small saucepan and whisk in the honey and butter. Add the thyme and season with salt and pepper. 4.Thickly slice the duck breasts crosswise on the diagonal and transfer to plates. Spoon the red wine sauce around the duck, scatter the remaining 1 cup of raspberries on top and serve.

CHICKEN WITH RASPBERRY RED WINE SAUCE

Steps:

• Heat oven to 450°F.
• Spray 9"x13" glass baking dish with non-stick canola spray.
• Cut chicken breasts in half, if weighing more than 8oz each.
• Sprinkle both sides of chicken pieces with garlic salt and pepper.
• Place chicken pieces in baking dish and bake 10 minutes.
• Meanwhile, in small pot on stove top, combine 1/3 cup of the wine, all the raspberry preserves, the dry mustard, the dash of cayenne pepper, and 1 teaspoon of the vanilla extract. Bring to a simmer over medium heat and cook 5 minutes or until slightly reduced.
• Remove chicken pieces from oven and brush them with half the cooked raspberry mixture (reserve other half for sauce).
• Pour 1/3 cup red wine into the chicken dish and bake an additional 10-15 minutes until cooked completely, basting chicken 2-3 times with dish juices.
• In same small sauce pan, combine reserved raspberry mixture, remaining 1/3 cup red wine, remaining teaspoon vanilla extract, and raisins. Bring to a simmer over medium heat and cook 2-3 minutes or until raisins are plump.