“Great Sauce that goes with my Sparkling White Chocolate Cake With Champagne-Raspberry Sauce . I also make this to top my individual mini bundt cakes, polenta cakes, chocolate souffles etc.”
READY IN:
20mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 2 cups sweet champagne or 2 12 cups sparkling wine
  • 1 (12 ounce) package frozen raspberries
  • 14 cup seedless raspberry jam

Directions

  1. 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.
  2. 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.
  3. Cool slightly. Place mixture in food processor or blender; process until smooth. Strain through sieve to remove seeds. Cover and store in refrigerator.

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