Ingredients
1 750 ml. bottle Cabernet Sauvignon
12 oz. frozen raspberries
1 cup white sugar
1/2 tsp. freshly ground black pepper
Preparation
Combine all ingredients in a sauce pan. Bring to a boil. Boil until 2 cups remain. Cool to room temperture. Using an electric blender, liquefy the rasberrry sauce. Pour through a seive. Transfer to a small container.
