Ingredients: 3 oz. sugar
1/2 pint raspberries (blueberries, strawberries or a combination of berries may be substituted)
3 oz. Burgundy wine Preparation: Wash berries; purC)e in food processor on pulse setting, about 1 minute. In a medium saucepan over high heat, combine sugar and berries. Add wine. Whisk constantly until sauce reduces and thickens, about 4 minutes. Ladle over favorite dessert cake or ice cream. Serves 4 Books: Complete Book of Sauces
By Sallie Y. Williams
ISBN: 0028603605
Macmillan (1995)
201 West 103rd St.
Indianapolis, IN 46290-1097
Phone: 317-581-3500 or 800-858-7654 Over the Top, or on the Side: The Ultimate Book of Sauces, Salsas, Dips, Relishes, Dressings and Marinades
By Franco Silvano and Shirley Gill
ISBN: 1859674852
Lorenz Books (1997)
27 West 20th St.
New York, NY 10011
Phone: 800-354-9657
Fax: 212-807-6813
Web site: www.lorenzbooks.com We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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