Red Wine Sauce with Berries is a dessert sauce that is bursting with flavor. So very delicious over vanilla ice cream or your favorite vanilla flavored cake.
Are you a wine lover? Whether you are a wine enthusiast or haven’t quite found a wine you like, you will love a red wine dessert sauce with fresh berries.
I first created this recipe years ago for a small get together with friends that included dinner. I wanted an easy dessert that wouldn’t take a large amount of prep on the day of the event. So, I decided on serving ice cream… but wanted to make it extra memorable. It was summer and every berry was in season and in the stores. So, a berry sauce seemed the best choice. But… it had to be very special.
Generally, fruit sauces are made by cooking sugar and water, which is the same as making a simple syrup...
... and then adding fruit and possibly other flavors to make a sauce. If it is a hard fruit, like apples or pears, the fruit is often cooked in the syrup until it is tender.
A simple grilled seasoned steak was my entrée and I had chosen a lovely red wine, a Malbec from Catena Vineyards in Argentina, to be served at dinner. It was very fruit forward with red berry flavors and had a lovely soft chocolate finish. So, I decided to use some of it, instead of plain water, as the basis of the sauce. But, that wasn’t enough. I was going to make this sauce luscious with a bounty of berries. So, I added berries to the syrup as it simmered. Then before my guests arrived… I added even more fresh berries to the sauce.
My guests were wowed. They had seconds… then asked if there was any more of the berry sauce to take home. I am not kidding. This sauce is so good you will want to lick the bowl!
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Red Wine Sauce with Berries
Ingredients
- 1 Cup Red Wine
- 1 Cup Granulated White Sugar
- 12 oz. Fresh Blackberries, Divided
- 12 oz. Fresh Raspberries, Divided
Instructions
- In a medium saucepan mix together red wine and sugar.
- Bring to a boil over medium heat stirring constantly. Reduce heat to a low simmer and add ½ of the blackberries and ½ of the raspberries. Set aside the remaining berries for later.
- Allow to simmer for approximately 30 minutes. Midway through the simmering time, use a potato masher to crush the 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 vanilla ice cream, pound cake, angel food cake, or brie cheese.
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