Raspberry-Red Wine Coulis (Reduction Sauce)

A sweet-but-tart raspberry sauce, a perfect added-touch for desserts, especially chocolate desserts like Chocolate Decadence, an almost-flourless chocolate cake. Just three ingredients! And Weight Watchers, you're going to l-o-v-e the points for this!

Almost-flourless chocolate cake with Raspberry-Red Wine Coulis (Reduction Sauce)

In my world, fresh raspberries are as precious and rare as jewels. Luckily, frozen raspberries are easy to find and at least in some stores like Trader Joe’s, quite inexpensive.

For coulis – that’s pronounced [koo-lee], no accent, rhymes with truly – frozen berries are preferred over fresh anyway!

I especially love this reduction sauce because it’s all about the berries, barely sweet but kissed by the dryness of red wine.

It keeps for a couple of weeks, though, you know, small chance of that happening.

ALANNA's TIPS For a non-alcoholic coulis, substitute the juice of a small lemon, that’s about 2 tablespoons, for the red wine. When frozen raspberries are in short supply, I wish I could say, “Oh, just use strawberries.” But don’t. Strawberries just don’t have that wonderful raspberry acidity. You can, however, make coulis with frozen blueberries and either red wine or lemon juice. Wonderful!
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!


Hands-on time: 10 minutes over 20 minutes
Time to table: at least 4 hours
Makes 1-1/4 cups
  • 12 ounces (340g) frozen raspberries
  • 1/4 cup (50g) sugar
  • 1/2 cup dry red wine

Place the berries, sugar and wine in a large saucepan and bring to a boil on medium high heat. Let boil for 5 minutes. Pour mixture through a strainer, pressing the berries to release more berry juice. (Don’t toss the berries! They’ll be a little seedy but sweet and quite lovely. You might stir them into smoothies or your morning oatmeal, I do!)

Chill the remaining liquid until cold and slightly thick. Can be made a day or two or three ahead.

SERVING SUGGESTIONS Serve Raspberry-Red Wine Coulis over ice cream or drizzle over a simple cake slice. For dazzling presentation, pool the Coulis on a plate, then top with a chocolate dessert like Chocolate Decadence Cake or a meringue filled with fresh berries and whipped cream. Lovely with homemade angel food cake too! Any more ideas? I don’t think you’ll have trouble using Raspberry-Red Wine Coulis!

NUTRITION INFORMATION Per Tablespoon/Quarter Cup: 19/78 Calories; 0g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 0mg Sodium; 5/18g Carb; 1/4g Fiber; 3/13g Sugar; 0/1g Protein. WEIGHT WATCHERS POINTS WW Old Points 0/1, WW PointsPlus 0/2.
Adapted from Godiva.com, sorry the recipe is no longer online. Luckily I’d saved it in Evernote!

Raspberry-Red Wine Coulis (Reduction Sauce), here shown with almost-flourless chocolate cake.

Last summer, I served Chocolate Decadence in skinny slices (it's rich!) with fresh raspberries and Raspberry-Red Wine Coulis on the side. What a treat!

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Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Oh, Alanna, this looks wonderful. I've started in on the raspberries I put up last summer. First, 3 batches of Double Chocolate Raspberry muffins (Emma's Prepare. Cook. Eat. Repeat. class voted on the 1/3 cup sugar batch over the 1/4 cup sugar batch, I think the cocoa powder necessitated the extra bit of sweetness), so this sauce can be next. I'm trying to think up how I could put it on a savory pizza, but I got nuttin' except goat cheese and prosciutto.


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna