Type what you have

Ingredients

• ✓ red wine
• water
• vinegar
• beet juice
• garlic
• bay leaf
• pickling spice
• salt
• egg
• onion

Instructions

1. 1 Combine water, vinegar, beet juice, and wine in a large non-reactive glass bowl or jar. Add garlic, bay leaf, pickling spice, and salt; mix well. Add eggs and onion rings. Cover tightly and refrigerate for 1 week before serving.

By Wendy

Ingredients

• ✓ red wine
• sausage
• mushroom
• cream cheese
• bread crumb

Instructions

1. 1 Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
2. 2 Preheat oven to 325 degrees F (165 degrees C).
3. 3 Clean the mushrooms. Remove, chop and reserve the stems.
4. 4 In a medium bowl, gently mix the chopped mushroom stems, cream cheese and bread crumbs. Mix in the sausage and 1/4 cup red wine.
5. 5 Using a spoon, stuff the mushroom caps with the chopped stem mixture. Transfer to a large baking dish, and cover with the remaining red wine.
6. 6 Bake in the preheated oven 25 to 30 minutes, or until the mixture is lightly brown.

By Queen uh Cuisine

Ingredients

• ✓ red wine
• date
• pine nut
• black pepper
• honey

Instructions

1. 1 Stuff dates with chopped nuts: the nuts are inserted into the space left by the pit.
2. 2 Place dates in a small pan. Sprinkle with pepper if desired. Add wine, then drizzle honey over dates. Cook over medium heat until the skins begin to peel off the fruit. Transfer dates to a serving dish, and allow to cool slightly before serving.

By Talia

Ingredients

• ✓ red wine
• tomato
• green chile pepper
• roasted red pepper
• onion
• brown sugar
• hot chile pepper
• tomato paste
• white vinegar
• garlic
• oregano
• cumin seed

Instructions

1. 1 In a large saucepan, place diced tomatoes with green chile peppers, roasted red peppers, onion, red wine, brown sugar, hot chile peppers, tomato paste, distilled white vinegar, garlic, oregano and cumin seeds. Bring to a boil, then reduce heat and allow mixture to simmer approximately 30 minutes.
2. 2 Place mixture in a blender, and blend to desired consistency. Chill in the refrigerator 4 hours, or until cold, before serving.

By Andrew

Ingredients

• ✓ red wine
• parmesan cheese
• pine nut
• red onion
• olive oil
• carrot
• red bell pepper
• celery
• yellow squash
• zucchini
• green olive
• black olive
• raisin
• tomato
• anchovy fillet
• parsley
• brown sugar
• red wine vinegar
• tomato vegetable juice
• kosher salt
• eggplant

Instructions

1. 1 Toss the eggplant with the kosher salt and spread out onto a microwave-safe plate. Cook in the microwave on High until the eggplant is dry and has shriveled to 1/3 of its original size, about 15 minutes. Transfer to a paper towel-lined plate and set aside.
2. 2 Whisk the tomato juice cocktail, vinegar, red wine, brown sugar, parsley, and anchovies together in a large bowl. Stir in the tomatoes, raisins, black olives, green olives, zucchini, yellow squash, celery, red bell pepper, and carrot; set aside.
3. 3 Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Stir in the eggplant and cook, stirring occasionally, until the edges have browned, 4 to 8 minutes. Add the remaining 2 tablespoons of olive oil along with the celery and onion. Cook and stir until the onion has softened, about 4 minutes more. Stir in the vegetable mixture and bring to a simmer. Reduce heat to medium-low and simmer uncovered until the liquid thickens and begins to coat the vegetables, 4 to 7 minutes more. Scrape into a bowl and stir in the pine nuts. Refrigerate to room temperature. Sprinkle with the Parmesan cheese and serve.

By Linda Glenn

Ingredients

• ✓ red wine
• sun-dried tomato
• pine nut
• onion
• basil
• parsley
• garlic
• tomato
• balsamic vinegar
• tomato paste
• olive oil
• parmesan cheese
• salt

Instructions

1. 1 Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
2. 2 Place sun-dried tomatoes, pine nuts, onion, basil, parsley, and garlic in a food processor or blender; process until well blended. Add crushed tomatoes, vinegar, red wine, and tomato paste; blend to desired consistency. Stir in olive oil and Parmesan cheese; season to taste.

By Cindy Schmidt

Ingredients

• ✓ red wine
• ice
• fruit punch
• confectioners sugar

Instructions

1. 1 Place ice in a blender; add red wine, fruit punch, and confectioners' sugar. Blend mixture until ice is evenly chopped and mixture is slushie-consistency, adding more ice if desired.

By Carey2103

Ingredients

• ✓ red wine
• white sugar
• water
• blackberry

Instructions

1. 1 Heat sugar and water together in a small saucepan over medium-low heat; cook and stir until sugar dissolved. Set simple syrup aside to cool.
2. 2 Purée blackberries in a blender or food processor; strain through a fine-mesh strainer to remove any seeds or pulp.
3. 3 Whisk strained blackberry juice, cooled simple syrup, and red wine together in a large bowl until well combined; chill in the refrigerator until cold.
4. 4 Pour mixture into an ice cream maker and freeze according to manufacturer's directions. Transfer to an airtight container and store in the freezer.

By Robert

Ingredients

• ✓ red wine
• white sugar
• cranberry
• orange zest
• cinnamon stick

Instructions

1. 1 Combine sugar and red wine in a medium saucepan; bring to a boil over medium heat. Add cranberries, orange zest, and cinnamon stick. Bring back to a boil, reduce heat, and simmer, stirring often, until most cranberries have burst, 10 to 15 minutes.
2. 2 Meanwhile, inspect six 4-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Remove relish from heat; cool slightly. Pack relish into hot, sterilized jars. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Store in the refrigerator.

By Jansen

Ingredients

• ✓ red wine
• vegetable oil
• soy sauce
• worcestershire sauce
• garlic

Instructions

1. 1 Whisk together the vegetable oil, soy sauce, red wine, Worcestershire sauce, and garlic in a bowl, and pour into a resealable plastic bag.
2. 2 To use the marinade, place the meat in the bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight. Discard the marinade after it has been used.

By MLALAK

Ingredients

• ✓ red wine
• rib roast
• salt
• beef stock
• all-purpose flour

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Season beef generously with salt and black pepper; place into a roasting pan, rib-side down.
3. 3 Roast in the preheated oven until medium-rare or desired doneness, about 2 hours 20 minutes. Transfer beef to a cutting board; let stand for 20 minutes.
4. 4 Discard any fat from pan drippings; stir wine into drippings. Bring to a boil over medium heat while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Reduce the heat to medium; cook 5 minutes more. Strain wine mixture through a fine-mesh sieve into a saucepan.
5. 5 Whisk stock and flour together in a bowl; gradually whisk into wine mixture. Cook and stir over medium heat until sauce boils and thickens, about 5 minutes; season with salt and black pepper. Serve sauce with beef.

By Campbell's Kitchen

Ingredients

• ✓ red wine
• onion
• salt
• pepper
• turkey

Instructions

1. 1 In a pot style grill, fill the bottom with a 5 pound bag of charcoals. Light the charcoal, and when ready, spread to cover the bottom of grill.
2. 2 Wash the turkey down and stuff with onion. Rub the exterior down with salt and pepper.
3. 3 Place the turkey in a deep aluminum roasting pan. Place the pan on the grill's grate. Pour wine over the turkey. Cover the top of the turkey with foil.
4. 4 Cover the grill with the lid and open the vents. Grill the turkey for 60 to 90 minutes, or until meat is to your liking. Baste frequently. You might need to add water to the pan if the wine evaporates.

By Dave Hartmann

Ingredients

• ✓ red wine
• beef stew meat
• condensed french onion soup
• cream of mushroom soup
• mushroom

Instructions

1. 1 Place beef stew meat, condensed French onion soup, condensed cream of mushroom soup, mushrooms, and dry red wine into a slow cooker. Cover and cook on Low for 8 hours.

By Lovesmurfs

Ingredients

• ✓ red wine
• olive oil
• sugar
• salt
• onion
• thyme

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Whisk together wine, oil, sugar, and salt in a 3-qt. rectangular baking dish. Add onions. Cover with foil. Roast for 30 minutes.
3. 3 Stir onions. Roast, uncovered and stirring once, until onions are tender and caramelized and liquid in the bottom of dish is thickened, about 30 minutes more. Garnish with thyme.

By Betty Soup

Ingredients

• ✓ red wine
• worcestershire sauce
• liquid smoke
• celery flake
• pepper
• onion salt
• garlic salt

Instructions

1. 1 Combine wine, Worcestershire sauce, and liquid smoke in a medium bowl. Stir in celery flakes, pepper, onion salt, and garlic salt.

By KRANEY

Ingredients

• ✓ red wine
• butter
• mushroom
• garlic
• basil

Instructions

1. 1 Heat butter in a skillet over medium heat. Add mushrooms and garlic; cook and stir until mushrooms are a light golden brown and liquid has evaporated, about 10 minutes. Stir in basil.
2. 2 Reduce heat to low, and pour wine into the skillet. Simmer until wine has mostly evaporated. Serve immediately.

By AMANDA C

Ingredients

• ✓ red wine
• filet mignon steak
• black pepper
• salt
• balsamic vinegar

Instructions

1. 1 Gather ingredients.
2. 2 Sprinkle both sides of steaks with pepper and salt.
3. 3 Heat a nonstick skillet over medium-high heat. Sear steaks in the hot pan until browned, about 1 minute per side.
4. 4 Reduce heat to medium-low, and pour in balsamic vinegar and red wine. Cover and cook for 4 minutes. Flip steaks and baste with sauce; cover and cook for 4 minutes longer.
5. 5 Remove steaks to two warmed plates. Spoon a tablespoon of glaze over each steak and serve immediately.

By LINDA W

Ingredients

• ✓ red wine
• cinnamon stick
• clove
• allspice berry
• lemon peel
• orange peel
• sugar

Instructions

1. 1 Combine red wine, cinnamon sticks, cloves, allspice, lemon peel, and orange peel in a heavy saucepan over medium heat. Heat gently, but don't boil. Stir in 2 tablespoons of sugar, and once dissolved, taste to see if you'd like to add more.
2. 2 Keep hot on medium to low heat for 20 minutes to let the flavors infuse the wine. Serve your mulled wine hot in glasses or mugs.

By Diana Moutsopoulos

Ingredients

• ✓ red wine
• soy sauce
• brown sugar
• pork tenderloin
• mayonnaise
• sour cream
• mustard powder
• chive

Instructions

1. 1 Combine wine, soy sauce, and brown sugar in a large resealable plastic bag. Place tenderloin in bag, and refrigerate overnight, or at least 8 hours.
2. 2 In a small bowl, combine mayonnaise, sour cream, mustard powder; mix well. Mix in minced chives if you wish. Chill until ready to serve.
3. 3 Preheat the oven to 325 degrees F (165 degrees C). Place meat and marinade in a shallow baking dish, and roast for 1 hour, basting occasionally. Temperature of meat should register 145 degrees F (63 degrees C). Let rest for a few minutes, then cut into 1/2-inch thick slices. Serve with mustard sauce.

By THERRELLFAMILY

Ingredients

• ✓ red wine
• sirloin tip
• yellow onion
• cream of mushroom soup
• milk
• beef with onion soup mix
• egg noodle

Instructions

1. 1 Heat a large skillet over medium-high heat. Saute beef sirloin tips with onion in the hot skillet until beef is browned, about 5 minutes.
2. 2 Stir cream of mushroom soup, milk, red wine, and beef with onion soup mix together in a bowl, pour into the skillet, and stir to coat beef in the soup mixture; bring to a simmer, reduce heat to low, place a cover on the skillet, and cook until the beef tips are tender, about 2 hours.
3. 3 Reduce heat to lowest setting and continue cooking until the beef pulls apart easily with a fork, at least 4 hours more.
4. 4 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
5. 5 Ladle beef tips mixture over egg noodles.

By Candi Riccardelli

Ingredients

• ✓ red wine
• rosemary
• garlic
• duck leg
• salt
• five-spice powder
• red currant jelly

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Spread the rosemary sprigs and garlic cloves into a 9x13-inch baking dish.
2. 2 Place the duck legs on top of the rosemary, and sprinkle with salt and five-spice powder. Bake in the preheated oven for 1 hour. Meanwhile, bring the wine to a boil in a small saucepan over medium-high heat. Stir in the currant jelly until dissolved. Reduce heat to medium-low, and simmer 5 minutes; set aside.
3. 3 After the duck has cooked 1 hour, pour off and discard the fat that has accumulated in the baking dish. Pour the wine sauce over the duck legs, and bake 15 minutes more until the duck is very tender and the sauce has thickened slightly.

By seattlelove

Ingredients

• ✓ red wine
• orange
• white wine
• ginger
• cinnamon stick
• clove
• brown sugar
• brandy

Instructions

1. 1 Use a sharp knife or a vegetable peeler to remove the zest from the oranges in strips, being careful to remove only the orange part, leaving the pith behind. Then, juice the oranges into a large, heavy-bottomed pot.
2. 2 Pour the red wine and white wine into the pot with the orange juice. Place the strips of orange zest, ginger, cinnamon sticks, cloves, and brown sugar into the pot with the wine mixture; stir to dissolve the sugar.
3. 3 Cover and heat over medium-high until heated through, but not boiling, reduce the heat to medium-low and heat for an hour or longer to bring all of the flavors together. Adjust the sweetness by adding more brown sugar, as necessary. Strain and serve hot with a splash of brandy, if desired.

By rainy

Ingredients

• ✓ red wine
• pork tenderloin
• onion
• water
• soy sauce
• garlic
• black pepper

Instructions

1. 1 Place pork tenderloin into a slow cooker with sliced onions. Pour wine, water, and soy sauce over top; turn pork to coat. Spread garlic over the pork, leaving as much on the top as possible. Sprinkle with pepper. Cover and cook on Low until pork is slightly pink in the center, about 4 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
2. 2 Serve au jus with cooking liquid on the side.

By MakeItHealthy

Ingredients

• ✓ red wine
• carrot
• garlic
• lamb leg
• lamb stock
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Place carrots and garlic in a roasting pan large enough for the leg of lamb. Place lamb on top. Pour in wine and lamb stock. Place roasting pan on the stove and heat over medium-low heat until liquid is boiling. Cover the roasting pan tightly with aluminum foil, using oven mitts to protect your hands, and place in the oven.
3. 3 Roast in the preheated oven until an instant-read thermometer inserted into the center reads 130 degrees F (54 degrees C) for medium, about 7 hours. Remove from the oven.
4. 4 Increase oven temperature to 400 degrees F (200 degrees C). Transfer lamb into a second roasting pan.
5. 5 Roast lamb uncovered until skin is crispy, 15 to 20 minutes. Let rest before slicing.
6. 6 While lamb is resting, pour cooking juices from the first roasting pan into a saucepan. Bring to a boil and simmer until reduced into a gravy, about 5 minutes. Season with salt and pepper.

By cornishbird

Ingredients

• ✓ red wine
• ice cube
• blueberry
• raspberry
• strawberry
• orange liqueur
• orange
• white sugar

Instructions

1. 1 Combine red wine, ice cubes, blueberries, raspberries, strawberries, orange-flavored liqueur, orange juice, and sugar in a blender; process until smooth. Serve immediately or freeze.

By foodelicious

Ingredients

• ✓ red wine
• pork tenderloin
• onion soup mix
• water
• soy sauce
• garlic
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place pork tenderloin and soup mix in a slow cooker. Pour water, wine, and balsamic vinegar on top, turning pork to coat. Spread garlic evenly over pork, leaving as much on top as possible. Season with pepper.
3. 3 Cover and cook on Low until the internal temperature reaches 145 degrees F (63 degrees C), 2 to 3 hours.
4. 4 Remove pork from the slow cooker; let rest for 10 minutes.
5. 5 Slice pork tenderloin and serve with cooking liquid on the side as au jus. Enjoy!

By chowsito

Ingredients

• ✓ red wine
• duck breast
• salt
• cinnamon
• demerara sugar
• creme de cassis liqueur
• cornstarch
• raspberry

Instructions

1. 1 Preheat the oven to broil. Score duck breasts through the skin and fat, but not into the meat.
2. 2 Heat a large heavy skillet over medium-high heat. Place duck breasts skin side down and cook until the fat renders and the skin is browned, about 10 minutes. Drain most of the fat from the pan. Return duck to the skillet, skin side up, and cook until firm and nearly cooked through, about 10 minutes more. Transfer duck breasts to a baking sheet. Mix sea salt, cinnamon, and demerara sugar in a small bowl; sprinkle evenly over the duck skin.
3. 3 Whisk red wine, crème de cassis, and cornstarch in a small bowl until smooth. Pour into the skillet and simmer until thickened, about 3 minutes, stirring constantly. Add raspberries and simmer until heated through, about 1 minute.
4. 4 Broil duck breasts, skin side up, until the sugar begins to caramelize, about 1 minute. Slice duck thinly across the grain. Spoon raspberry sauce over the top and serve warm.

By Wynne

Ingredients

• ✓ red wine
• beef short rib
• olive oil
• soy sauce
• brown sugar
• all-purpose flour
• garlic
• curry powder

Instructions

1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place ribs in a large pot and fill with enough water to cover. Bring to a boil and cook until meat is no longer pink, about 20 minutes. Drain.
3. 3 Stir together red wine, olive oil, soy sauce, brown sugar, flour, garlic, and curry powder in a medium bowl.
4. 4 Coat ribs generously with sauce and arrange on a baking sheet.
5. 5 Roast in the preheated oven until fork-tender, about 30 minutes. Pour remaining sauce over ribs about halfway through cooking.

By MELISSACK

Ingredients

• ✓ red wine
• olive oil
• butter
• red onion
• white sugar
• balsamic vinegar
• salt

Instructions

1. 1 Heat oil and butter in a large skillet over medium heat until butter melts. Add onions and sugar; cook and stir until onions start to caramelize, about 15 minutes.
2. 2 Pour red wine and balsamic vinegar into the skillet and bring to a boil. Reduce the heat to medium-low and simmer until liquid is evaporated, 15 to 20 minutes more. Season with salt.

By kdominy

Ingredients

• ✓ red wine
• sugar
• dry white wine
• orange
• lemon
• peach
• strawberry
• red grape

Instructions

1. 1 Combine the sugar, white wine, and red wine in a large bowl and stir for several minutes until the sugar is dissolved. Stir in the sliced orange and lemon. Cover and refrigerate for 4 to 6 hours or overnight.
2. 2 Stir the mixture and divide it into pitchers. Add the sliced fruit and serve the sangria over ice.

By Teri