Ingredients:
- 1 bottle red Zinfandel
- 2 c raspberries
- 1 c ketchup
- 3/4 c L’Epicurien Raspberry Seedless Jam
- 3 T balsamic vinegar
- 1 tsp La Dalia Sweet Paprika
- 1/2 tsp ground cinnamon
- salt & freshly ground pepper
- 4 rib-eye steaks
Directions:
- In a medium pot over medium-high heat, bring wine to a boil. Lower heat and simmer until reduced by half, about 25 minutes. Add raspberries, ketchup, jam, vinegar, paprika, and cinnamon; simmer, stirring, for 20 minutes. Season with salt and pepper; set aside.
- Heat grill to medium-high. Season steaks with salt and pepper. For medium-rare, grill 6 minutes per side. Brush steaks with sauce, flip, and grill for 2 minutes. Repeat on other side. Serve sliced, drizzled with sauce.
Recipe from Country Living