- Yields: about 1-1/4 cups
- Prep: 20 mins
- Chill: 1 hr
- Thaw raspberries, if frozen; do not drain. Place half of the fresh or thawed raspberries in a blender or food processor. Cover and blend or process until smooth. Strain pureed raspberries through a fine-mesh sieve into a bowl; discard seeds. Repeat with remaining raspberries.
- In a small saucepan combine sugar and cornstarch. Stir in sieved raspberry puree and wine. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Transfer to a serving bowl. Cover and chill for at least 1 hour.
From the Test Kitchen
Double Berry, Cherry-Berry, or Peach-Berry Wine Coulis:
Prepare as directed, except use only 1-1/2 cups raspberries and stir in 1-1/2 cups chopped fresh strawberries, sweet cherries, or peaches with the sieved raspberry puree.