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Strawberry-Cabernet Sauce

Yield 9 servings (serving size: about 3 tablespoons)
This deep-red sauce is good served warm, at room temperature, or chilled over ice cream or pound cake. Use a good cabernet in the sauce. To save their flavorful juice, place thawed berries in a measuring cup, and cut with kitchen shears.

Ingredients

  • 3/4 cup plus 1 tablespoon cabernet sauvignon or other dry red wine
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 (10-ounce) bag frozen strawberries, thawed and divided
  • 1/2 teaspoon fresh lemon juice

Nutrition Information

  • calories 50
  • caloriesfromfat 0.0 %
  • fat 0.0 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.2 g
  • carbohydrate 9.2 g
  • fiber 0.1 g
  • cholesterol 0.0 mg
  • iron 0.4 mg
  • sodium 4 mg
  • calcium 12 mg

How to Make It

  1. Combine 3/4 cup wine and sugar in a small saucepan; bring to a boil over medium-high heat. Cook until reduced to 1/3 cup (about 4 minutes). Remove from heat. Place wine mixture, vanilla, and half of strawberries in a blender or food processor; process until smooth. Spoon pureed strawberry mixture into a large bowl.

  2. Coarsely chop remaining strawberries. Add chopped strawberries, 1 tablespoon wine, and lemon juice to pureed strawberry mixture; stir to combine.