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.
Mix the red wine and sugar together in a jug, stirring, until the sugar dissolves. Add the fruit and ice cubes and serve.
of the jug of wine into the pitcher. add all
Stir red wine, ginger ale, orange juice, brandy, triple sec, sugar, cinnamon, and apple together in a large pitcher.
Divide crushed ice evenly into six large wine glasses.
Pour red wine mixture into each wine glass, making sure that each serving has a few pieces of apple.
Mix sugar and Brandy until sugar is dissolved.
Add juice of oranges and lemons straining out seeds.
Add bottle of wine and handful of crushed mint.
Let sit overnight.
Next day, strain mint, and either add liter of seltzer if all will be consumed, or 3/4 sangria to 1/4 seltzer over ice in a glass.
Add slices of orange, lemon, and lime with sprig of mint.
Enjoy!
For this recipe, once you have started the
For the red wine sauce:
Heat the oil
cook 2 minutes.
Add red wine and stir well, scraping the
br>Add the rosemary and red wine and cook for approximately 5
Holiday Spice Syrup: Combine the water, sugar, star anise pods, allspice berries, cinnamon sticks and vanilla bean and seeds in a large saucepan and simmer over moderately low heat for 30 minutes. Remove from the heat and let steep for 10 minutes. Strain the syrup and chill.
Combine the red wine and 1 1/4 cup of the holiday spice syrup in a very large punch bowl and let stand at room temperature for 1 hour. Garnish with the pomegranate seeds and kumquat slices and serve over ice.
br>Whisk together soaking liquid, wine and tomato paste; pour into
aute until translucent.
Add red wine and 2 Cups of the
ll over with mustard. Pour wine and 1 cup water into
Stir in 1 bottle of red wine. Add 2 bay leaves, a
arthenware bowl. Pour in enough red wine to just cover the meat
allow butter to melt into the olive oil in a frying pan.
meanwhile slice the mushrooms to whatever thickness is your preference.
add mushrooms to pan and toss well in the oil and butter mix.
add garlic and season with salt and pepper.
add wine and stir well, allow to cook for 4-5 mins until mushrooms have taken up all the wine and are glazed with the oil and butter mix.
(also nice if you add a few halved cherry tomatoes with the garlic).
or the orange and red wine sauce, place wine, juice, stock, sugar and
For the herb mashed potatoes, boil potatoes until tender. Mash with 3 tbsp butter and milk. Season, add herbs then cover and set aside in a warm place.
Meanwhile, heat a large, nonstick frying pan. Brush steaks with oil, sear on both sides and cook to your liking. Remove from pan, cover and keep warm. Add remaining butter and shallots and cook, stirring, until soft. Add wine and vinegar. Bring to a boil then add stock and Worcestershire sauce. Cook, stirring, until thickened.
Serve steaks with red wine sauce and herb mashed potato.
Heat oil in a deep-fryer to 375\u00b0F (or add enough oil to a medium saucepan to reach a depth of 2 inches, and heat until a cube of bread sizzles on contact).
Combine flour, cornstarch and pepper in a large bowl. Stir in wine, and lemon peel and juice until a thick, smooth batter forms .
Dip shrimp one at a time into batter and allow excess to drip off. Deep-fry in batches, turning, for 4-5 mins, until cooked through and golden. Serve immediately with lemon wedges and red wine vinegar.
Saute onions and bell peppers in olive oil until tender.
Add ground beef and brown slowly over low heat, stirring often.
Add garlic and cook until ground beef is thoroughly cooked.
Add chili seasonings, chili powder, cumin, crushed red pepper, tomatoes, both beans and red wine.
Bring to a boil, then reduce heat and simmer for 3 hours.
After 3 hours taste and add salt and pepper. Then add sugar to round out flavor.
Best served with a dollop of sour cream and chopped green onions.