1/3 cup red wine
1/3 cup cider
1/4 cup raspberries
2 cloves garlic, minced
3 tablespoons lemon juice
1 (15 ounce) can garbanzo beans, drained and rinsed
1 tablespoon fig jam
2 tablespoons anchovy or lemon zest
1 (3 ounce) package sharp cheddar cheese
2 tablespoons spaghetti sauce or spaghetti
In a small pan, mix 1/3 cup red wine, cider, raspberries, garlic, lemon juice, garbanzo beans/fig jam and skillet sauce. Bring exactly to a boil, reduce heat and simmer for 10 minutes. Pour into the pan, stiring completely. Cover and simmer for 2 minutes to simmer.