Raspberry Burgundy Sauce - cooking recipe

Ingredients

3 qt. fresh, washed picked-over raspberries
2 c. Burgundy
4 c. sugar

Preparation

Pour wine over berries in a large bowl. Let stand 24 hours at room temperature.
Put mixture in Foley food mill or like device to strain seeds from berries.
Pour strained juice and mashed berries into saucepan.
Add sugar and bring to an almost boil. Freeze for future use.
Excellent over vanilla ice cream!!