A great sauce to go with chocolate souffles. "


  2 cups sweet champagne (or 2 1/2 cups sparkling wine)
  1 (12 ounce) package of frozen raspberries
  1/4 cup E. Waldo Ward's Seedless Raspberry Preserves

1To make sauce, place 2 cups champagne in a medium saucepan. Bring to a boil over medium-high to high heat; boil until reduced to 1 to 1 1/4 cups, about 10 minutes.

2Stir in raspberries and 1/4 cup of the preserves; reduce heat to low. Simmer 1 minute or until preserves are melted and raspberries are thawed.

3Cool slightly. Place mixture in food processor or blender; process until smooth.  Cover and store in refrigerator.

12 Servings