One-Pot Sweet Berry Sauce in Wine

By phototex

A delicious way to make the most of your end-of-season berries.

Use as a dessert sauce over cheesecake, vanilla ice cream or pound cake, or experiment with your own unique combinations.

Ingredients

• 1 cup granulated sugar
• 1 cup white Zinfandel wine
• 1 whole vanilla bean, or
• 1 teaspoon alcohol-free vanilla bean extract
• 2 cups fresh strawberries, sliced
• 1 cup blueberries
• 1 cup blackberries
• 1 cup red raspberries

Preparation

Step 1

In a large saucepan, combine the wine, sugar, and vanilla. If using a vanilla bean, split the bean lengthwise, scraping out the inside into the mixture. Add the split bean, as well.
Over low heat, bring to a steady simmer, stirring to dissolve the sugar. Simmer to reduce for approximately 5 minutes.
Add the fresh berries and stir to coat the fruit. Bring the mixture back to a low boil and simmer for another 5 minutes, stirring occasionally.
Remove from heat. If using the whole vanilla bean, remove the bean from the mixture and discard.


Tip: Vanilla extract is a perfectly acceptable substitute for vanilla beans, but remember that some extracts can contain up to 30 percent alcohol and produce a distinctly artificial flavor. Alcohol-free vanilla extract - or, better yet, vanilla bean paste - is a superior product for baking and flavoring. It can be bought at most specialty shops or grocery stores for anywhere between $5 and $12 per 4-ounce bottle and will last for ages, depending on the amount of baking you do.