Champagne-Raspberry Sauce

Directions

1. 1
   To 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.
2. 2
   Stir in raspberries and 1/4 cup of the jam; reduce heat to low. Simmer 1 minute or until jam is melted and raspberries are thawed.
3. 3
   Cool slightly. Place mixture in food processor or blender; process until smooth. Strain through sieve to remove seeds. Cover and store in refrigerator.