Great on the plate under Lemon Soufflé or Chocolate Soufflé.
Raspberry Claret is reportedly “awesome” in a good vodka over ice. Also nice in hot tea.
One teaspoon of Claret in a glass of Chablis – raspberry wine!
Blend 1tps. to 1 tbsp. claret with Dijon mustard to taste and texture preferred – better than store-bought.
Add 1 tbsp. Claret to 1/2 cup vinegar for vinaigrette – eliminate sugar.