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.
Cooking Light JANUARY 2005
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.
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Strawberry-Cabernet Sauce recipe
