Raspberry-Merlot Sauce - cooking recipe

Ingredients

4 cups frozen unsweetened raspberries, thawed (two 12-ounce packages)
1 1/2 cups merlot (or other light- to medium-bodied, plummy red wine) or 1 1/2 cups pinot noir wine (or other light- to medium-bodied, plummy red wine)
1 cup sugar

Preparation

Combine all the ingredients in a small saucepan. Bring to a boil over high heat. Reduce the heat to medium and simmer, uncovered, over medium-low heat until the mixture is thick and reduced to about 1 cup, about 30 minutes. As the sauce cooks, stir occasionally to prevent scorching.
Strain the sauce through a coarse sieve atop a mixing bowl; as it drains, stir occasionally with a wooden spoon. Discard the seeds.