Raspberry Rosé Sauce

1. 1

   Combine all ingredients in a saucepan over medium heat, and bring to boil. Reduce heat to low and simmer, uncovered, until the raspberries have completely broken down, about 45 minutes.

2. 2

   Remove the sauce from the heat, let cool to room temperature, and strain through a fine mesh strainer into your storage container of choice. Cover and refrigerate for up to 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.