Strawberry-Cabernet Sauce

By Bostoncook

Ingredients

• 3/4 cup cabernet sauvignon or other dry red wine, plus 1 tablespoon
• 1/4 cup packed brown sugar
• 1/2 teaspoon vanilla extract
• 1 bag frozen strawberries (10-ounce) thawed and divided
• 1/2 teaspoon fresh lemon juice

Details

Servings 9

Preparation

Step 1

1. 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.

2. Place wine mixture, vanilla, and half of strawberries in a blender or food processor; process until smooth.

3. Spoon pureed strawberry mixture into a large bowl. Coarsely chop remaining strawberries. Add chopped strawberries, 1 tablespoon wine, and lemon juice to pureed strawberry mixture; stir to combine.

Notes: This was simply outstanding. Served over cheesecake flan and it was perfect. Used a 16-oz package of frozen mixed berries (pureed about 1/3 of package and then added the rest whole), beaujalais instead of cabernet, almond extract instead of vanilla. Left out the lemon juice as it tasted perfect as was.