What Can I Make with Red, Red Wine?
I love my red wine. 
Anyone who knows me knows that. Show up with a bottle of red wine any old time and I’ll share a glass with you.
However, I’d love to hear from some creative moms what you do with your red wine. Do you have a Sangria recipe? Or another family specialty that you’re willing to share?
Lay it on me.
Make all your favorite restaurant dishes at home with the Copy Cat Cookbook.
May 20th, 2006 at 2:17 pm
Here’s a basic Sangria recipe –
1 Large bottle of red or white wine (whichever you prefer)
Sugar (to taste)
Thinly sliced oranges, limes and lemons
Combine wine and fruit slices. Let sit overnight. Add sugar to taste.
Some versions ask for club soda or brandy. If that sounds good, go for it. YUM. Enjoy your Sangria!
June 10th, 2006 at 2:02 pm
Next winter try some Gluhwein
Start with a bottle of dry red wine. Heat it in a pot, but do not let it boil. Cut up one lemon and add it, as well as 2 sticks of cinnamon, 3 cloves, 3 Tbsp of sugar and a little ginger. Let everything cook together for about 5 to 10 minutes. Remove from the heat and set it steep for about 1 hour.
Strain out the lemon and spices and serve hot.
August 6th, 2006 at 6:16 pm
I add it to my tomato sauce when making italian sauces. Adds a zing to the flavor and the alcohol cooks out as it simmers.
August 23rd, 2007 at 5:33 pm
I really like to make mulled wine. To to this, I take 1/4 cup water, 1/4 cup sugar, 2 cinnamon sticks, 2-3 whole cloves, and 1 tablespoon orange zest and boil it for 5 minutes. then i remove it from the heat and add 1 bottle of red wine, and 1 sliced orange. I heat the mixture on low for 40 minutes. Then I strain the mixture to remove zest, cinnamon sticks, and cloves. Now I drink it!
Sometimes I also switch it up by using lemon instead of orange…
February 7th, 2008 at 12:21 am
1 to 1-1/2 lbs stew meat (or cut up london broil)
1-1/2 cups red wine
1 Tablespoon minced fresh garlic
1 Tablespoon fresh chopped chives (or dried)
1/4-1/2 teaspoon fresh ground black pepper
marinade overnight to tenderize the meat. Cook meat in skillet with melted butter until not pink. Add marinade and cook until liquid is reduced by half. Just before serving add1 teadpoon cornstarch mixed with 1 Tablespoon wine to thicken slightly. Serve with buttered noodles or rice.
February 7th, 2008 at 12:21 am
1 to 1-1/2 lbs stew meat (or cut up london broil)
1-1/2 cups red wine
1 Tablespoon minced fresh garlic
1 Tablespoon fresh chopped chives (or dried)
1/4-1/2 teaspoon fresh ground black pepper
marinade overnight to tenderize the meat. Cook meat in skillet with melted butter until not pink. Add marinade and cook until liquid is reduced by half. Just before serving add1 teadpoon cornstarch mixed with 1 Tablespoon wine to thicken slightly. Serve with buttered noodles or rice.
July 13th, 2008 at 9:30 pm
Here is another Sangria Recipie using stone fruit that I used at a party recently and everyone loved. The stone fruit are great for summer and delicious if you serve this with a barbeque.
2 Bottles Dry Spanish Red Wine
1 Cup Brandy
1 Cup orange juice
3 Peaches or Nectarines (whatever smells better)
4 Plums
1 Mango
2 Oranges
1 Lemon
Sugar to taste
1. Cut the peaches plums and mango into bite-sized chunks and put into a pitcher.
2. Cut the orange, leaving the skin on, into rounds and then cut the slices into quarters.
3. Cut the lemon into rounds and leave them intact.
4. Put all fruit into a pitcher and cover with the Brandy, Wine, and Orange Juice.
5. Let this sit for at least an hour in the fridge to give the flavors a chance to mingle. Then, taste and add sugar to your preference.
6. Keep the sangria chilled until guests arrive, and then serve in the glasses of your choice. (I find a wooden spoon comes in handy near the end to get all the good fruit out of the bottom of the pitcher).
Enjoy!