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["In a medium saucepan, mix red wine and sugar. Bring to a boil over medium heat, stirring constantly. Reduce heat to a low simmer and add half of the blackberries and half of the raspberries. Set aside remaining berries for later.", "Allow to simmer for approximately 30 minutes. Midway through simmering time, use a potato masher to crush berries in the sauce and skim foam as needed. Sauce is ready when it is slightly thickened and coats the back of a spoon.", "Remove from heat and allow to cool to room temperature. Transfer to a glass bowl or container and refrigerate.", "Remove from refrigerator and add remaining berries. Stir very gently to combine and allow sauce to come to room temperature before serving.", "Serve over pound cake, angel food cake or vanilla ice cream.", "Notes:", "1. Please do not use a ""cooking wine."" Use a wine that you enjoy drinking for this recipe. A fruit forward red wine such as Merlot, Malbec, Bordeaux Blends, and Clarets are excellent choices.", "2. This sauce will keep in the refrigerator for 1 week. For best results, portion out the amount of sauce you need and add fresh berries to that portion."]
