Champagne-Raspberry Sauce

1. 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. 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. 3

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

* Per serving · 4 servings · Values may vary.