Thaw berries, if frozen. Do not drain. Place half of the berries in a blender or food processor. Cover and blend or process for 20 seconds. Stop the machine and scrape down sides with a spatula. Cover and blend or process until berries are smooth. Press berries through a fine-mesh sieve; discard seeds. Repeat with remaining berries. (You should have about 1-1/2 cups sieved puree.)

In a small saucepan, combine sugar and cornstarch. Add sieved puree and white Zinfandel. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Transfer to a bowl. Cover and chill for at least 1 hour. Serve over ice cream. Makes about 1-3/4 cups sauce (8 to 10 servings).

Prepare as above, except use 1-1/2 cups raspberries. Place in a blender or food processor. Cover and blend until berries are smooth. Press berries through a fine-mesh sieve; discard seeds. (You should have about 2/3 cup sieved puree.) Stir 1-1/2 cups chopped fresh strawberries, fresh pitted sweet cherries, or chopped fresh peaches into sieved berries. Continue as directed above in step 2. Makes about 1-3/4 cups sauce.