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Cassis Zinfandel Sauce

Cassis Zinfandel Sauce


1 cup Torani Cassis Syrup

1 cup Zinfandel or other full-bodied red wine

1 Tbsp. butter

2 Tbsp. all-purpose flour

1 cup beef or rich chicken stock

1/2 tsp. tomato paste


In a small saucepan, reduce the syrup and wine by half. In another saucepan, melt the butter and whisk in the flour. Cook the flour mixture (roux) for 3 to 5 minutes, or until it begins to brown. Slowly whisk in the syrup mixture, then the stock and tomato paste. Simmer for about 30 minutes. Season with salt and pepper to taste.

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