Sardines & Chocolat

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:

1. 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.
2. 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