Strawberry-Cabernet Sauce


  • 1 (10-ounce) bag frozen strawberries, thawed and divided
  • ¾ cup plus 1 tablespoon cabernet sauvignon or other dry red wine
  • ½ teaspoon fresh lemon juice
  • ½ teaspoon vanilla extract
  • ¼ cup packed brown sugar

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...

View full recipe at My Recipes


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