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.
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.
Heat water and sugar in a saucepan over low to medium heat. Stir to dissolve sugar.
When sugar is dissolved, remove from heat and let cool 30 minutes.
Add cherry extract and red food coloring stir well.
Pour into a glass container with lid and use as needed.
NOTE: You can use any flavor extract to make different flavors.
Put the ice into the glass, then pour over the rum, cherry wine and drops of vanilla.
Top up with lemonade and enjoy!
Place strawberries in a bowl and lightly crush with a potato masher or fork. Add fruit and it's juices to a jar.
Add Godiva liqueur, Nalewka Babuni Cherry Wine and Grand Marnier.
Screw on the lid tightly and shake well.
Let sit in fridge at least 1 week, shaking the jar every other day.
If storing longer (it gets better as it sits!), shake jar 1-2 times a week.
Let cream cheese soften to room temperature.
Whip until fluffy.
Add condensed milk while continuing to beat until blended.
Add lemon juice and vanilla, blend well and pour into prepared crust.
Chill overnight.
Top with cherry pie filling.
Rub tongue with salt to remove slime.
Soak in boiling water for 2 minutes.
Peel outer whitish skin.
Rinse in running water.
Slice tongue diagonally into small pieces and put into pressure cooker with soy sauce, vinegar, cherry wine, brown sugar, onion, peppercorn, laurel leaves, and garlic.
Pressure cook for 10 minutes.
Then remove ox tongue.
Fry ox tongue in oil till reddish brown.
Add marinade and simmer for 15 minutes with tomato sauce.
Cook all ingredients until boiling, except wine, cornstarch and sour cream.
Mix cornstarch into wine and stir into boiling soup until thickened.
Cool in refrigerator several hours.
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.
Fill a cocktail shaker with ice.
Add the chocolate, cherry liqueur and vodka to the shaker.
Shake very very briskly to mix and well chill.
Strain into a chilled martini glass that you drizzled the chocolate syrup into.
Garnish with Chocolate covered Cherries.
eep warm.
Combine the wine, broth, honey, thyme, salt and
inutes.
Pour in the wine and increase the heat to
For the Salad: Drain cherries, reserving syrup. Add enough water to syrup to make 3/4 cup liquid, if necessary. Cut cherries in half, and set aside.
Dissolve gelatin in 1 cup boiling water. Add cherry liquid and wine; stir in applesauce. Chill until the consistency of unbeaten egg whites; fold in cherry halves and chopped pecans. Spoon mixture into a lightly oiled 4-cup mold. Chill until firm. Unmold salad and serve with mayonnaise dressing.
For the Mayonnaise Dressing: Combine all ingredients; chill at least 1 hour.
igh heat.
Add the wine and boil until reduced by
lour.
Add bouillon and wine, cook, stirring constantly, until thick
Mix in all the ingredients except the Ginger Ale in a Sangria Pitcher.
Let the flavours to combine for several hours in the fridge. 24 hours if you can.
At the end you can add ice cubes if you want. But I don't.
Pour in each glass. Add a little bit of Ginger Ale. Decorate with slices of oranges and a marashino cherry.
If the sangria is too strong, you can add a little bit of juice of your choice.
mins, until fragrant. Add wine and bring to a boil
ugar, sea salt, orange muscat wine, lemon zest, lemon juice and
n top of range, add wine to roasting pan and cook
To make the homemade tomato sauce: Heat the oil