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 Cooking Light

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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

  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.
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