In a saucepan, combine cherry juice and sufficient water to make 1 cup liquid.
Add cinnamon stick and bring to boil.
Pour over gelatin and stir until dissolved.
Add lemon juice and cherry wine.
Place in refrigerator and chill until jelly-like consistency.
Remove cinnamon stick and fold in cherries, mandarin oranges and almonds.
Grease 8 (4 ounce) molds or cups.
Serves 8.
Combine all ingredients; beat well.
Pour into Bundt pan and bake for 40 minutes at 350\u00b0.
Sprinkle with powdered sugar when removed from pan.
Dip the rim of a tall glass in lime juice then sugar. Pour the cherry juice and wine into the glass and serve decorated with cocktail cherries and mint leaves.
stirring occasionally to prevent vegetables from burning, until bones are well
Add olives and white wine and olive juice. Bring to a simmer
Preparing Bing Cherry Sauce:
Drain juice from cherries.
Combine juice with wine, sugar, cornstarch
Drain and halve cherries; reserve juice for Cherry Glaze.
In a large
In a very large pot or Dutch oven, heat olive oil.
Saute all the vegetables for 4 or 5 minutes.
Add spices and rest of ingredients.
Also, add in white wine sauce from cooking seafood after veggies have been sauteed.
Cover and simmer over very low heat for 3 hours.
Do not boil.
During simmering, taste and add more spices to taste.
The more, the better.
The sauce should be very thick.
Strain the juices into a half-gallon glass pitcher. Stir in the sugar until the sugar is dissolved. Stir the wine into the juice mixture. Add ice if desired.
Garnish with lemon and orange slices if desired.
It's optional but makes a beautiful presentation and adds more flavor as the citrus slices sit in the drink mixture.
Makes 4 cups.
Recipe courtesy of http://www.cookingnook.com.
In a large saucepan, combine cherry juice and pomegranate juice. Stir in pectin until
br>Boil the white wine or apple juice and 1/3 cup
ouple of minutes. Add wine, tomatoes with juice, chopped clams, and 1
minutes. Add the Marsala wine and bring to a boil
ilk, egg yolks and lime juice. on low speed of mixer
Heat oil in medium saucepan over medium heat until shimmering, but not smoking.
Add the shallots and cook, stirring frequently, until softened and beginning to color, about 1 1/2 minutes.
Add wine and lemon juice, increase heat to high, and bring to a boil.
Boil until reduced to 3/4 cup, 3-5 minutes.
Remove saucepan from burner. Whisk in butter, capers, and parsley. Season with salt and pepper to taste.
To serve, stir sauce to recombine, and spoon over your cooked fish.
Combine syrup, wine and apple juice in punch bowl.
Float a decorated or plain chunk of ice in bowl when serving.
Brown pork chops quickly in a little fat in a heavy skillet. Sprinkle with salt and pepper.
In slow cooker stir together half of the can of cherry pie filling, lemon juice, mace, and bouillon granules.Mix well.
Place pork chops on top of mixture.
Cover and cook on LOW for 6 to 7 hours.
Warm the other half of cherry pie filling and pass in sauce dish when serving chops.
about 2-4 minutes. Remove from heat. Let cool to room
ixture from the heat and leave to cool.
Bring the wine
br>Cut the stem ends from each eggplant and cut eggplants