Type what you have

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
• confectioners' sugar

Instructions

1. 1 In a medium-size mixing bowl, combine confectioners sugar with wine. Pour over cake while cake is still hot.

By Connie Brown

Ingredients

• ✓ red wine
• semisweet chocolate chip
• cream cheese
• confectioners' sugar

Instructions

1. 1 Melt semisweet chocolate in a heatproof bowl set over a pan of barely simmering water. If you want to decorate with chocolate, reserve 1/2 cup of chocolate chips. Stir occasionally until melted and smooth. Remove from the heat.
2. 2 In a large bowl, beat cream cheese with an electric mixer until soft and fluffy. Gradually mix in the confectioners' sugar until completely incorporated. Stir in the melted chocolate and wine. Cover and refrigerate the dough for 1 hour, or until firm.
3. 3 Shape the mixture into 3/4 inch balls and place on a baking tray lined with waxed paper. Melt reserved chocolate chips in a small bowl in the microwave until you can stir it smooth. Use a fork to drizzle chocolate over the truffles for decoration.

By Merideth L Berkovich

Ingredients

• ✓ red wine
• pear
• water
• white sugar
• lemon juice
• cinnamon
• star anise
• chocolate sauce

Instructions

1. 1 Cut bottom off each pear and core from the bottom to give each pear a flat bottom to stand upright.
2. 2 Combine wine, water, sugar, lemon juice, cinnamon, and star anise in a large saucepan; bring to a boil. Reduce heat and arrange pears on their sides in the saucepan. Simmer pears for 10 to 12 minutes. Turn pears and continue simmering until tender and easily poked with a fork, 8 to 10 minutes. Work in batches if needed.
3. 3 Remove pears from wine mixture and place in a serving dish, standing upright. Continue boiling wine sauce until reduced to about 3/4 cup, 5 to 10 more minutes.
4. 4 Fill each pear's core cavity with chocolate sauce. Pour wine sauce over each pear.

By MSTRECKE

Ingredients

• ✓ red wine
• semisweet baking chocolate
• butter
• vanilla extract
• powdered sugar
• ginger
• egg
• egg yolk

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease the bottom and sides of two 6-ounce ramekins.
2. 2 Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
3. 3 Remove from the heat and whisk in wine and vanilla. Whisk in powdered sugar and ginger until smooth. Allow to cool slightly, about 5 minutes.
4. 4 Whisk in eggs and egg yolk. Pour mixture into the prepared ramekins.
5. 5 Bake in the preheated oven until sides are firm and centers are soft, about 10 minutes. Remove from the oven and let stand for 1 minute, then loosen edges with a knife and invert each ramekin onto a serving plate. Serve immediately.

By Katering by Kreft

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
• pear
• brown sugar
• vanilla bean
• orange
• walnut
• heavy cream
• sour cream
• orange
• brown sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Arrange pears in an oven-proof pan with a tight-fitting lid; add red wine, 1/2 cup brown sugar, vanilla bean and seeds, and the peel and juice of 1 orange. Bring pear mixture to a boil; sprinkle with half the walnuts.
3. 3 Bake the pear mixture in the preheated oven until pears are tender, 20 to 30 minutes, basting pears with red wine syrup every 10 minutes. Remove from oven and cool; remove the vanilla bean and orange peel from the red wine syrup.
4. 4 Arrange the remaining walnuts on a baking sheet and bake in the preheated oven until toasted and fragrant, 5 minutes.
5. 5 Place the toasted walnuts in a food processor and pour in the red wine syrup; pulse until paste-like consistency. Transfer to a bowl. Whisk cream, sour cream, zest and juice of 1 orange, and 2 teaspoons brown sugar into walnut-red wine paste until smooth.
6. 6 Serve walnut-cream sauce over baked pears.

By paparick

Ingredients

• ✓ red wine
• all-purpose flour
• baking powder
• sugar
• vegetable oil
• granulated sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl combine the flour, baking powder and sugar. Add the wine and oil. Mix with a large fork and then with your hands.
3. 3 Roll small pieces of dough between hands to make "logs" then shape into circles. The circles should be no bigger than the 2 inches in diameter. Roll cookies in extra sugar and place on cookie sheet.
4. 4 Bake at 350 degrees F (175 degrees C) for 25 minutes or until slightly brown. After cookies cool they should be hard and crisp.

By infobabe

Ingredients

• ✓ red wine
• pear
• sugar
• cinnamon stick
• clove
• orange zest
• fennel seed
• black peppercorn
• bay leaf

Instructions

1. 1 Peel pears and remove the cores from the bottom, leaving the stems intact; set aside.
2. 2 Combine red wine, sugar, cinnamon, cloves, orange zest, fennel seed, peppercorns, and bay leaves in a large saucepan and bring to a boil; stir until sugar is dissolved. Add pears, return to a simmer, and reduce heat to medium-low; continue simmering until tender, about 25 minutes.
3. 3 Remove pears from wine syrup to a rimmed dish; cover the dish and refrigerate until pears are cold. Strain syrup through a mesh sieve into a medium pot and discard spices. Simmer syrup over medium heat until thickened enough to coat the back of a spoon. Refrigerate syrup until cold.
4. 4 Pour cold syrup over pears. Cover and chill in the refrigerator for at least 2 hours before serving.

By Shay

Ingredients

• ✓ red wine
• all-purpose flour
• sugar
• salt
• cinnamon
• nutmeg
• shortening
• egg white
• oil
• ricotta cheese
• confectioners' sugar
• vanilla extract
• semisweet chocolate chip
• orange peel

Instructions

1. 1 In a medium bowl, stir together the flour, sugar, salt, cinnamon and nutmeg. Blend in the shortening and egg white. Add the red wine one tablespoon at a time until the mixture forms a ball. Knead the dough enough to bring it together. Cover and let rest for half an hour.
2. 2 Heat oil in deep-fryer to 375 degrees F (190 degrees C). Divide dough into 2 parts. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 4 inch long ovals. Place a cannoli tube onto the oval lengthwise and roll up with edges overlapping; seal with a dab of egg white.
3. 3 Fry cannoli shells 2 or 3 at a time in the hot oil. When golden brown, remove from the oil to drain on paper towels. Remove tubes.
4. 4 To make the filling: In a medium bowl, mix together the ricotta cheese and confectioners' sugar. Fold in the vanilla, chocolate chips and candied orange peel. Chill for at least half an hour before filling shells. Drain off any excess liquid. Fill cooled shells and smooth off the filling at the edges. Keep refrigerated until serving.

By Lesa Caruso

Ingredients

• ✓ red wine
• salt
• cinnamon
• allspice
• nutmeg
• baking powder
• all-purpose flour
• molasses
• mixed fruit
• lime zest
• vanilla extract
• almond extract
• lime juice
• white rum
• egg
• white sugar
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
2. 2 Place butter and sugar into a large bowl; beat with an electric mixer until light and fluffy.
3. 3 Beat in eggs; add rum, lime juice, almond extract, vanilla, and lime zest.
4. 4 Stir in dried fruit, wine and molasses.
5. 5 Sift flour, baking powder, nutmeg, allspice, cinnamon, and salt together in a large bowl; gently fold into fruit mixture. Pour batter evenly into the prepared pans.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 80 to 90 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.

By Sharon

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
• 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