Strawberry-Cabernet Sauce

recipe
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.

Yield:

9 servings (serving size: about 3 tablespoons)

Recipe from

Nutritional 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

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

Preparation

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.

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

Note:

January 2005
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