Strawberry Cabernet Sauce Recipes

Steps:

• 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. Pour pureed strawberry mixture in a large bowl.
• Coarsely chop remaining strawberries. Add chopped strawberries, 1 T wine, and lemon juice to pureed strawberry mixture; stir to combine.

Steps:

• In a medium bowl, mix together the strawberries, sugar, zest and salt to coat well. Cover and allow to rest for 1 hour.
• Add the mixture to a blender and puree until smooth.

Steps:

• Combine the strawberries, sugar, lemon juice and 2 tablespoons water in a saucepan. Cook over medium heat, stirring occasionally, until the berries break down, about 10 minutes. Remove from the heat; stir in the vanilla.
• Strain through a fine-mesh sieve into a bowl, pressing against the solids; let cool completely. To store, cover and refrigerate up to 4 days.

Steps:

• In a food processor or blender, puree and then strain enough blackberries to measure 1 cup pulp.
• In a large frying pan, saute onion in olive oil approximately 5 minutes or until onions are transparent.
• Add the blackberry pulp, sugar, and wine.
• Simmer sauce until reduced to approximately 1/2 the original quantity.
• Remove from heat and let cool.
• Refrigerate until ready to use.

Steps:

• In a saucepan, combine the sugar and cornstarch. Stir in orange juice; bring to a boil over medium heat. Add strawberries; return to boil. Cook and stir for 2 minutes. Add food coloring if desired. Serve warm over waffles or pancakes.