Raspberry Cabernet Sauce

One of my favorite recipes is Raspberry Cabernet Sauce.  It is a fusion recipe and is very versatile.  It can be used as a dessert on almost any chocolate dish, iced cream, or cheesecake.  It can even be used on roasted chicken.  

The recipe:  

       1 bottle Cabernet Sauvigon

       1 package frozen raspberries

       1 cup sugar

       Freshly ground black pepper

Combine the wine, raspberries, sugar, and pepper in a large saucepan.  Bring to a boil on high heat.  Cook until 2 cups remain-about 30 minutes of rapid boiling.  Stir while boiling to prevent scorching.  Strain the liquid to remove the seeds.  Refrigerate several hours.  It will be good for at least a month refrigerated.  It also makes a nice gift in a carafe or fancy bottle.  

This last week I served it over a chocolate chiffon pie.