Strawberry-Cabernet Sauce
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 50
- Calories from fat: 0.0%
- Fat: 0.0g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 0.2g
- Carbohydrate: 9.2g
- Fiber: 0.1g
- Cholesterol: 0.0mg
- Iron: 0.4mg
- Sodium: 4mg
- Calcium: 12mg
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.
Strawberry-Cabernet Sauce Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Entertaining, Quick/Easy, 5 Ingredients or Less
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat, Low Sodium
- COOKING METHOD: Blender, Food Processor
- OCCASION: Christmas, Valentine's Day
- PUBLICATION: Cooking Light
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