" A great sauce to go with chocolate souffles. "
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.