Type what you have

Ingredients

• ✓ red wine
• cola-flavored carbonated beverage

Instructions

1. 1 Combine cola and red wine in the 2 liter bottle from the cola or in a 1 gallon serving jar with a lid. Put the lid on and gently rock the container to mix. Let rest for a few minutes before serving in tall glasses over ice.

By EKRUDERT

Ingredients

• ✓ red wine
• ice cube
• cola
• lemon

Instructions

1. 1 Fill a tall glass with ice cubes. Pour in red wine and cola; garnish with a slice of lemon.

By LORIKAE

Ingredients

• ✓ red wine
• pear
• white sugar
• orange peel
• cinnamon stick

Instructions

1. 1 Place pears in a saucepan. Add sugar, orange peel, and cinnamon stick. Pour in red wine to cover pears completely. Bring to a boil; reduce heat and simmer gently until pears are soft and deep red in color, about 2 1/2 hours.
2. 2 Transfer pears to a serving plate using a slotted spoon. Serve the pears warm or cold.

By nanda

Ingredients

• ✓ red wine
• strawberry
• water
• sugar
• sour cream

Instructions

1. 1 Place strawberries in a blender or the bowl of a food processor; blend until smooth. Transfer purée to a large saucepan; stir in water, sugar, sour cream, and wine. Cook over medium-low heat, stirring gently, 20 to 25 minutes. Do not boil. Serve soup warm or chilled.

By LOOOBEEE

Ingredients

• ✓ red wine
• sugar
• granny smith apple
• peach
• banana
• cinnamon stick
• lemon-lime carbonated beverage

Instructions

1. 1 In a large pitcher, combine red wine, sugar, apples, peaches, bananas and cinnamon sticks. Refrigerate for 6 hours or overnight.
2. 2 When you're ready to serve, stir in the lemon-lime soda.

By ZAHIRAH

Ingredients

• ✓ red wine
• rum
• orange juice
• sugar
• pineapple chunk
• strawberry
• maraschino cherry

Instructions

1. 1 Combine red wine, 2 cups rum, 2 cups orange juice, and sugar in a large pitcher; refrigerate 8 hours to overnight.
2. 2 Meanwhile, combine pineapple chunks and juice, strawberries, and cherries in a large bowl; cover with remaining 2 cups rum, and remaining 2 cups orange juice. Refrigerate 8 hours to overnight.
3. 3 Drain fruit; reserve liquid for another use, if desired. Stir fruit into pitcher with sangria mixture and serve.

By JILLJAMESON

Ingredients

• ✓ red wine
• cinnamon stick
• clove
• white sugar
• lemon juice
• orange

Instructions

1. 1 Pour wine into a large pot and set over medium heat. Let it warm up until steam rises from the surface, but do not allow it to boil. Add cinnamon sticks, cloves, lemon juice, and sugar; stir to dissolve sugar. Float orange slices on the surface. Warm over medium heat for 5 minutes, being careful not to let it boil. Remove from heat and let stand for 1 hour.
2. 2 Pour through a colander to remove orange slices and whole spices. Serve hot, or refrigerate and reheat gently just before serving.

By Eurocook

Ingredients

• ✓ red wine
• butter
• onion
• tomato
• chicken broth
• brown lentil
• garlic
• nutmeg
• clove

Instructions

1. 1 Melt the butter in a large pot over medium high heat. Place the onions in the pot and saute for 10 minutes, or until onions are tender.
2. 2 Place the tomatoes in a food processor or blender and puree until smooth. Pour this into the pot with the onion along with the chicken broth and the lentils
3. 3 Bring to a boil, reduce heat to low and let simmer for 20 minutes. Then, stir in the wine, garlic, nutmeg and cloves. Simmer for at least 25 more minutes.

By Heloise

Ingredients

• ✓ red wine
• water
• garlic
• chile paste
• white pepper
• salt
• beef tenderloin steak
• vegetable oil

Instructions

1. 1 In a medium bowl, combine red wine, water, garlic, chile paste, white pepper and salt. Add beef, and turn to coat evenly.
2. 2 In a large heavy skillet over medium heat, fry 3 steaks for 2 minutes on each side; Set steaks aside, and drain liquids into the red wine mixture. Repeat with remaining beef.
3. 3 Pour oil into skillet, and reduce heat to medium-low. Fry steaks for a second time, 2 minutes on each side. Drain oil, and return all steaks and marinade to the pan. Allow to boil for 2 minutes.

By DARMYST

Ingredients

• ✓ red wine
• chorizo sausage
• green bell pepper
• sweet onion
• tomato paste
• water
• garlic

Instructions

1. 1 In a slow cooker, combine the sausage, green pepper, onion, tomato paste, wine, water, and crushed garlic. Stir so that everything is evenly distributed. Cover, and set on Low. Cook for 8 hours. Uncover the pot, and cook an additional 2 hours to allow some of the liquid to evaporate. Serve over rice, or with Portuguese rolls.

By Deanne Orabona

Ingredients

• ✓ red wine
• lemon
• red onion
• garlic
• salt
• black pepper
• lamb
• skewer

Instructions

1. 1 Cut lemon in half and juice. Cut 2 rinds into chunks.
2. 2 Place lemon juice and rinds into a large glass or ceramic bowl with red wine, onion, garlic, salt, and pepper; mix well. Add lamb and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours or up to 18 hours.
3. 3 Remove lamb from the marinade and shake off excess. Discard the remaining marinade. Thread lamb on to skewers.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Cook skewers, turning occasionally, on the preheated grill until an instant-read thermometer inserted into the center of the meat reads at least 130 degrees F (60 degrees C) for medium, about 15 minutes.

By Kristine

Ingredients

• ✓ red wine
• water
• white sugar
• cinnamon stick
• orange
• clove

Instructions

1. 1 Combine water, sugar, and cinnamon in a large saucepan; bring to a boil. Reduce heat to low.
2. 2 Cut one orange in half; squeeze juice into sugar mixture. Push 5 cloves into each orange peel; add to the saucepan. Simmer over low heat until thick and syrupy, 20 to 30 minutes.
3. 3 Slice remaining orange; set aside for serving.
4. 4 Remove mixture from heat; stir in wine. Discard orange peels and cinnamon stick.
5. 5 Ladle into mugs and garnish with reserved orange slices.

By ELSE

Ingredients

• ✓ red wine
• lemon juice
• orange juice
• white sugar
• club soda
• brandy
• ice cube

Instructions

1. 1 Combine lemon juice, orange juice, and sugar in a pitcher; stir until sugar has dissolved completely.
2. 2 Add red wine, club soda, and brandy to the pitcher. Serve in glasses with ice.

By Katie

Ingredients

• ✓ red wine
• orange
• lemon
• lime
• rum
• orange juice
• white sugar

Instructions

1. 1 Refrigerate orange, lemon, lime, wine, rum, and orange juice until cold.
2. 2 Slice orange, lemon, and lime into thin rounds. Place in a large glass pitcher. Add rum and sugar. Refrigerate to allow flavors to blend, about 2 hours.
3. 3 Crush fruit lightly with a wooden spoon. Stir in wine and orange juice. Adjust sweetness as desired.

By Lisa

Ingredients

• ✓ red wine
• rum
• strawberry
• orange
• lemon
• lime
• clove
• apple
• lemon-lime carbonated beverage

Instructions

1. 1 Combine wine and rum in a large pitcher; add strawberries, orange, lemon, and lime. Push cloves into apple slices; add to pitcher. Cover the pitcher with plastic wrap; refrigerate 4 hours to overnight.
2. 2 Remove and discard cloves from apple slices; return apples to pitcher.
3. 3 Fill tall glasses halfway with sangria mixture; top off with soda and gently stir. Garnish with marinated fruit; serve.

By Amanda Dattilio

Ingredients

• ✓ red wine
• soda water
• peach schnapps
• pomegranate juice
• lemon juice
• peach
• lemon
• raspberry
• orange
• ice cube

Instructions

1. 1 Stir red wine, raspberry-flavored soda water, peach schnapps, pomegranate juice, and lemon juice together in a large pitcher or punch bowl; add peaches, lemons, raspberries, and oranges. Float ice cubes in sangria to chill.

By Robert Farabaugh

Ingredients

• ✓ red wine
• port wine
• cinnamon stick
• clove
• orange peel
• white sugar
• rum
• brandy
• raisin
• almond

Instructions

1. 1 Gently simmer the red wine, port wine, cinnamon sticks, whole cloves, and orange peel in a large pot set over medium-low heat. Stir in the sugar, rum, and brandy. Continue simmering 5 minutes more, stirring to completely dissolve the sugar, and the mixture is steaming but not boiling.
2. 2 Mix the raisins and almonds together in a bowl.
3. 3 To serve, ladle into coffee cups or Swedish-style small glass or ceramic mugs. Garnish each cup with a spoonful of the raisin and almond mixture.

By Myleen Sagrado Sjdin

Ingredients

• ✓ red wine
• butter
• onion
• flour
• chicken stock
• dijon mustard
• worcestershire sauce
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a heavy-bottomed pan over medium heat. Add onion; cook and stir until softened, about 10 minutes.
3. 3 Reduce heat to low; cover, and cook until onions are caramelized, stirring occasionally, about 20 minutes.
4. 4 Stir in flour until well mixed.
5. 5 Stir in chicken stock, red wine, Dijon mustard, and Worcestershire sauce; simmer until sauce is thickened, stirring frequently, about 15 minutes. Season with salt and pepper.

By Lupin Pooter

Ingredients

• ✓ red wine
• potato
• half-and-half
• beef bouillon
• water
• clove
• cinnamon
• red pepper flakes
• salt
• black pepper
• paprika
• carrot
• celery
• green bell pepper
• onion
• olive oil
• ground beef

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a casserole dish.
2. 2 Cook and stir ground beef in a skillet over medium heat until browned and crumbly, 5 to 7 minutes. Transfer beef and juices to a bowl.
3. 3 Heat oil in the same skillet. Add onion, bell pepper, celery, and carrot; sauté until vegetables are tender, 5 to 7 minutes. Return beef to the skillet and season with paprika, black pepper, salt, red pepper flakes, cinnamon, and cloves. Stir in water and wine and cook until heated through, about 5 minutes. Add bouillon and stir until dissolved, 1 to 2 minutes. Remove from the heat and stir in half-and-half.
4. 4 Layer 1/2 of the potatoes over the bottom of the prepared casserole dish. Pour beef and vegetable mixture over potatoes, then layer remaining potatoes over top.
5. 5 Cover the dish and cook in the preheated oven until potatoes are tender, about 45 minutes.

By amanda1432

Ingredients

• ✓ red wine
• red wine vinegar
• garlic
• black pepper
• salt
• clove
• bay leaf
• thyme
• pork shoulder
• vegetable oil

Instructions

1. 1 Whisk red wine vinegar, red wine, garlic, black pepper, salt, cloves, bay leaves, and thyme together in a bowl; pour into a resealable plastic bag. Add pork, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 to 4 days, turning occasionally.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Remove pork from marinade and shake off excess, Reserve 1/2 cup marinade; discard remaining marinade. Put pork and reserved 1/2 cup marinade in a baking dish.
4. 4 Bake in the preheated oven until pork is completely warmed, about 20 minutes. Drain as much liquid from pork as possible.
5. 5 Heat vegetable oil in a large skillet over medium-low heat. Add pork to the skillet in batches; cook and stir until completely browned and no longer pink in centers, 10 to 15 minutes. Repeat with remaining pork.

By Cali-Chef

Ingredients

• ✓ red wine
• rum
• white sugar
• green apple
• orange
• lemon
• lime
• orange juice
• lemon-lime carbonated beverage

Instructions

1. 1 Combine rum and sugar in a large pitcher until sugar is dissolved; add apple slices, orange slices, lemon slices, and lime slices. Slightly crush fruit against bottom of pitcher to extract some juice.
2. 2 Add wine and orange juice to the pitcher; stir. Add lemon-lime soda just before serving; stir.

By themistycat

Ingredients

• ✓ red wine
• water
• white sugar
• clove
• cinnamon stick
• raisin
• lemon
• orange
• almond

Instructions

1. 1 In a large pot, combine the water, sugar, cloves, cinnamon, and raisins. Bring to a boil, then remove from the heat and stir in the wine, lemon juice, and orange juice. Heat through, but do not boil. Remove the cinnamon stick. Ladle into cups, and serve with sliced almonds and the boiled raisins.

By KIRSII

Ingredients

• ✓ red wine
• orange
• lemon
• lime
• apple
• cherry
• pineapple
• brandy
• lemon-lime soda
• orange juice

Instructions

1. 1 Slice orange, lemon, and lime into thin rounds. Place the sliced citrus in a pitcher with apples, cherries, and pineapple.
2. 2 Pour in brandy and refrigerate for 2 hours or more. Chill the bottle of red wine, lemon-lime soda, and orange juice at the same time.
3. 3 Gently crush the fruits with a spoon, then stir in red wine, lemon-lime soda, and orange juice. Add additional brandy or orange juice to taste.

By PAULHAYWARD

Ingredients

• ✓ red wine
• brandy
• triple sec
• lemonade concentrate
• orange juice
• lemon juice
• white sugar
• orange
• lemon
• lime
• maraschino cherry
• carbonated water

Instructions

1. 1 Gather all ingredients.
2. 2 Mix red wine, brandy, triple sec, lemonade concentrate, orange juice, lemon juice, and sugar together in a bowl. Add orange, lemon and lime slices, and maraschino cherries.
3. 3 Serve immediately over ice, or refrigerate 8 hours to overnight for best flavor. For a fizzy sangria, add club soda just before serving.

By HJACOBY

Ingredients

• ✓ red wine
• beef brisket
• garlic
• black pepper
• vegetable oil
• onion
• beef broth
• chili sauce
• apple cider vinegar
• brown sugar
• bay leaf

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Pat brisket dry with paper towels; rub with garlic and black pepper. Heat oil in a large Dutch oven or heavy roasting pan over medium-high heat; brown brisket on both sides, 6 to 8 minutes total. Transfer brisket to a plate; set aside.
3. 3 Reduce heat to medium. Add onions; cook and stir until very brown, about 10 minutes. Stir in broth and wine; scrape up any brown bits of food off the bottom and bring to a simmer.
4. 4 Stir in chili sauce, vinegar, sugar, and bay leaf; place brisket in sauce. Spoon sauce over brisket; cover the Dutch oven.
5. 5 Bake in the preheated oven until tender, 2 to 3 hours. Cool brisket in the Dutch oven. Transfer brisket to a cutting board; slice and return to the Dutch oven.
6. 6 Warm in the oven until sauce is bubbling, 10 to 15 minutes.

By RebeccaMazz

Ingredients

• ✓ red wine
• sugar
• water
• orange
• lime
• ice
• sparkling water
• raspberry
• blackberry
• blueberry
• strawberry

Instructions

1. 1 Dissolve sugar in tap water in a large pitcher. Add orange slices, lime slices, and wine. Stir in ice cubes until cold. Top with sparkling water. Serve in red-wine glasses, with fresh berries in each glass.

By Allrecipes

Ingredients

• ✓ red wine
• vegetable oil
• onion
• black currant jelly
• orange
• lemon
• brown sugar
• black pepper
• mustard powder
• ginger
• cayenne pepper
• salt

Instructions

1. 1 Heat vegetable oil in large saucepan over medium heat. Cook and stir onions in the hot oil, until nearly dark brown, 10 to 15 minutes.
2. 2 Pour wine into the saucepan, bring to a simmer and cook until reduced by half, about 1 minute; remove pan from heat.
3. 3 Stir currant jelly, orange juice, orange zest, lemon zest, lemon juice, brown sugar, black pepper, mustard powder, ginger, cayenne pepper, and salt into onion mixture until combined.
4. 4 Bring sauce to a boil; remove from heat.

By John Mitzewich

Ingredients

• ✓ red wine
• pork sausage
• potato
• butter
• milk
• mustard powder
• salt
• black pepper
• butter
• onion
• beef broth

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Cook sausages in a skillet over medium-low heat until browned, about 5 minutes per side; transfer to an oven-safe dish and keep warm in the preheated oven.
3. 3 Place potatoes into a saucepan over medium heat and cover with water; bring to a boil and simmer until potatoes are tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Mix in 1/4 cup of butter, milk, dry mustard, salt, and black pepper; mash until fluffy and smooth. Set aside.
4. 4 Melt 1 tablespoon butter in a skillet over medium-high heat. Add onions; cook and stir until translucent and just starting to brown, about 8 minutes. Pour in beef broth and red wine; bring to a boil and simmer until reduced to half its volume, about 10 minutes. Season with salt and black pepper.
5. 5 Serve sausages with mashed potatoes; pour onion gravy on top.

By wsf

Ingredients

• ✓ red wine
• beef tenderloin
• butter
• butter
• onion
• mushroom
• liver pate
• salt
• pepper
• puff pastry
• egg yolk
• beef broth

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place beef tenderloin in a baking dish. Spread 2 tablespoons softened butter over beef.
3. 3 Bake in the preheated oven until browned, 10 to 15 minutes. Remove beef from the pan and reserve pan juices; allow beef to cool completely.
4. 4 Increase oven temperature to 450 degrees F (230 degrees C).
5. 5 Melt 2 tablespoons butter in a skillet over medium heat. Sauté onion and mushrooms in butter for 5 minutes. Remove from heat and let cool.
6. 6 Mix paté and remaining 2 tablespoons softened butter together in a bowl; season with salt and pepper. Spread paté mixture over beef. Top with onion and mushroom mixture.
7. 7 Roll out puff pastry dough to about 1/4-inch thickness and place beef in the center.
8. 8 Fold up and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13-inch baking dish, cut a few slits in the top of dough, and brush with egg yolk.
9. 9 Bake in the preheated oven for 10 minutes. Reduce heat to 425 degrees F (220 degrees C) and continue baking until pastry is a rich, golden brown, 10 to 15 minutes. An instant-read thermometer inserted into the center should read between 122 to 130 degrees F (50 to 54 degrees C) for medium rare. Set aside to rest.
10. 10 Meanwhile, place reserved pan juices in a small saucepan over high heat. Stir in beef broth and red wine; boil until slightly reduced, about 5 minutes. Strain and serve with beef.
11. 11 Serve hot and enjoy!

By Marla

Ingredients

• ✓ red wine
• red wine vinegar
• onion
• carrot
• bay leaf
• allspice
• clove
• black peppercorn
• salt
• rump roast
• butter
• vegetable oil
• all-purpose flour
• sugar
• gingersnap cookie

Instructions

1. 1 In large non-metal bowl, combine red wine vinegar, red wine, onions, carrots, bay leaf, whole allspice, whole cloves, peppercorns and salt. Place roast in marinade, cover and refrigerate 3 days, turning once daily.
2. 2 Remove roast from marinade; wipe dry. In a large saucepan, heat the marinade over medium-low heat. Melt 1/4 cup butter with the oil in a Dutch oven over medium heat. Brown the beef on all sides, sprinkling the flour over it as you turn it. Pour heated marinade into Dutch oven with the roast, cover, reduce heat to low and simmer 3 hours, until beef is tender.
3. 3 Pour the marinade off from the meat, skim off the fat, and strain. In a large skillet over low heat, melt remaining 1/4 cup butter with sugar. Cook and stir until golden in color. Pour in the strained marinade slowly, stirring until smooth and thickened. Sprinkle in the gingersnaps. Pour sauce over the meat in the Dutch oven, return the pot to low heat and simmer 30 minutes. Serve.

By Jean