Type what you have

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
• 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
• butter
• shallot
• salt
• veal stock
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a saucepan over medium-low heat. Add shallots and a pinch of salt; cook and stir shallots until caramelized and browned, about 20 minutes, stirring occasionally.
3. 3 Add red wine and bring to a simmer. Reduce heat to low; cook until wine is nearly evaporated and pan juices are thick and slightly syrupy. Watch carefully as the mixture burns easily. Add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes.
4. 4 Pour sauce through a fine mesh strainer set over a container. Tap the strainer with a spoon while straining and squeeze out the last remaining drops of sauce from the residue. Season sauce to taste with salt and black pepper.

By John Mitzewich

Ingredients

• ✓ red wine
• olive oil
• onion
• italian seasoning
• ground beef
• tomato sauce
• fire-roasted diced tomato
• salt

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat; sauté onion in hot oil until softened, about 5 minutes. Season onion with Italian seasoning; continue to sauté until herbs are fragrant, about 3 minutes more.
2. 2 Break beef into small pieces and add to the skillet; cook and stir until browned and crumbly, 5 to 7 minutes.
3. 3 Stir tomato sauce and diced tomatoes into beef mixture; season with salt. Cover the skillet, reduce heat to low, and cook at a simmer for 1 hour.
4. 4 Splash wine over mixture; simmer and stir until thickened, about 20 minutes.

By animalluver

Ingredients

• ✓ red wine
• ground beef
• bacon
• onion
• celery
• carrot
• beef broth
• white wine
• crushed tomato
• milk
• pasta

Instructions

1. 1 Brown beef, bacon, onion, celery and carrots in a large saucepan over medium-high heat until browned and crisp, about 10 minutes.
2. 2 Add broth; simmer until evaporated, scraping browned bits from bottom of pan.
3. 3 Stir in tomatoes and milk. Simmer over medium-low heat until sauce is thickened, about 15 minutes. Serve over pasta.

By Contadina

Ingredients

• ✓ red wine
• roma tomato
• olive oil
• onion
• parmesan cheese
• basil
• garlic
• salt
• black pepper

Instructions

1. 1 Puree tomatoes in a food processor until smooth; strain through a fine-mesh sieve into a bowl.
2. 2 Heat olive oil in a large, deep pot over medium heat. Stir strained tomatoes, onion, Parmesan cheese, basil, garlic, and red wine together in the pot with the oil; season with salt and pepper. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until thickened, about 25 minutes.

By Cara

Ingredients

• ✓ red wine
• butter
• shallot
• portobello mushroom
• crimini mushroom
• shiitake mushroom
• morel mushroom
• chanterelle mushroom
• beef demi glace
• salt
• black pepper

Instructions

1. 1 Melt butter in a saucepan over medium heat. Sauté shallots briefly, then stir in all mushrooms. Sauté until tender and translucent, about 3 minutes. Pour in red wine, and simmer for 3 minutes. Stir in demi-glace and simmer for 6 minutes, or until sauce has thickened.

By Bill L

Ingredients

• ✓ red wine
• butter
• onion
• white mushroom
• salt
• garlic
• beef stock
• worcestershire sauce
• thyme
• black pepper

Instructions

1. 1 Melt butter in a skillet over medium heat. Add onion and cook until it begins to soften and turn clear, about 4 minutes. Add mushrooms and salt; stir well and cook until mushrooms begin to release their liquid, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
2. 2 Combine beef stock, wine, and Worcestershire sauce in a small measuring cup. Pour into the skillet and stir in thyme sprigs and pepper; bring to a boil.
3. 3 Reduce heat and simmer, uncovered, until liquid has reduced and sauce is slightly thickened, about 15 minutes. Adjust salt and pepper if necessary.

By Bibi

Ingredients

• ✓ red wine
• olive oil
• sweet sausage
• hot sausage
• red onion
• celery
• garlic
• tomato
• tomato sauce
• salt
• heavy cream

Instructions

1. 1 Heat the olive oil in a large skillet over medium heat. Cook and stir the sweet and hot Italian sausage until browned, about 10 minutes. Break the meat up into crumbles as it cooks. Stir in the onion, celery, and garlic; cook and stir until the onion is translucent, about 8 more minutes. Pour the mixture into a slow cooker. Pour red wine into the skillet, and stir to dissolve the brown flavor bits from the bottom of the skillet. Pour the wine into the slow cooker. Add the diced tomatoes, tomato sauce, and salt to taste. Mix well.
2. 2 Cover the slow cooker, set to Low, and cook for 5 hours. Pour in the cream, stir, cover, and cook for 1 more hour. Adjust salt again if necessary, and serve.

By TerryWilson

Ingredients

• ✓ red wine
• butter
• mushroom
• butter
• shallot
• mushroom
• thyme
• bay leaf
• beef broth
• arrowroot powder
• salt
• black pepper

Instructions

1. 1 Melt 1/4 cup butter in a medium pan over medium heat. Add 2 cups sliced mushrooms; sauté until soft. Remove mushrooms from pan; set aside.
2. 2 Add 1 tablespoon butter to the pan. Add shallots; cook and stir until translucent. Add ½ cup chopped mushrooms and cook until soft. Stir in red wine, thyme, and bay leaf; simmer until sauce reduces a little, about 1 minute.
3. 3 Dissolve arrowroot in 1/4 cup cold beef broth. Stir remaining broth into sauce; bring to a boil. Whisk in arrowroot mixture, and stir until thick. Add reserved mushrooms. Season to taste with salt and freshly ground black pepper.

By Jimmi

Ingredients

• ✓ red wine
• olive oil
• garlic
• tomato paste
• water
• parmesan cheese
• sugar
• oregano
• basil
• salt
• pepper

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add garlic and sauté until golden and fragrant, about 1 minute. Stir in tomato paste, water, Parmesan cheese, wine, sugar, oregano, basil, salt, and pepper. Reduce the heat to medium-low and simmer for 10 minutes.

By JANDEE

Ingredients

• ✓ red wine
• roma tomato
• olive oil
• onion
• lemon juice
• celery
• basil
• red sweet pepper
• garlic
• salt
• bay leaf
• black pepper

Instructions

1. 1 Fill a large bowl with ice and cold water. Bring a large pot of water to a boil. Add tomatoes, in batches, to boiling water for 30 to 45 seconds. Remove from boiling water; plunge into ice water. Peel off tomato skins; cut in half. Remove seeds using your finger or a spoon. Place in a colander to drain.
2. 2 Heat olive oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes.
3. 3 Combine tomatoes, onion, lemon juice, red wine, celery, basil, bell pepper, garlic, salt, bay leaves, and black pepper in a large pot over medium heat; cook, stirring occasionally, until tomatoes break down and sauce thickens, about 10 minutes.
4. 4 Inspect 8 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until tomato sauce is ready. Wash new, unused lids and rings in warm soapy water.
5. 5 Pack tomato sauce into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot or canner and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 35 minutes.
7. 7 Remove jars from the stockpot; place on a cloth-covered or wood surface, several inches apart, until cool, 8 hours to overnight. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By dhires

Ingredients

• ✓ red wine
• tomato
• water
• tomato paste
• celery
• carrot
• sweet onion
• garlic
• oregano
• sage
• basil
• parsley
• salt
• black pepper

Instructions

1. 1 Stir diced tomatoes, water, red wine, tomato paste, celery, carrots, onion, garlic, oregano, sage, basil, parsley, salt, and pepper together in a large pot; bring to a boil. Reduce the heat to low and simmer until carrots are tender, about 1 hour.
2. 2 Fill a blender halfway with sauce. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Pour into a clean pot. Repeat with remaining sauce. Alternatively, use an immersion blender and purée sauce in the pot.

By Melissa Smith

Ingredients

• ✓ red wine
• olive oil
• onion
• carrot
• celery
• garlic
• ground beef
• milk
• nutmeg
• tomato
• sugar
• oregano
• salt
• pepper

Instructions

1. 1 Heat olive oil in a large saucepan over medium-low heat, and cook and stir the onion, carrot, celery, and garlic until the vegetables are soft and beginning to brown, about 8 minutes. Place the ground beef into the pan, and cook and stir, breaking the meat apart as it cooks, until well browned, about 10 more minutes. Pour in the red wine, bring to a boil, and cook until the liquid is almost absorbed, 10 to 15 minutes. Pour in the milk and nutmeg, and cook, stirring occasionally, until the milk is almost absorbed, 10 more minutes.
2. 2 Stir in the crushed tomatoes, sugar, and oregano, bring to a simmer, and reduce heat to low. Simmer uncovered 1 hour, stirring occasionally. Season to taste with salt and pepper.

By valerie160

Ingredients

• ✓ red wine
• butter
• onion
• carrot
• celery
• peppercorn
• clove
• flour
• beef broth
• water
• parsley
• salt
• black pepper
• olive oil
• mushroom

Instructions

1. 1 Melt butter in a large skillet over medium-high heat. Saute onion, carrots, celery, peppercorns, and cloves in melted butter until onions are browned, 7 to 10 minutes.
2. 2 Stir flour into the onion mixture; cook and stir until the flour is completely moistened, 1 to 2 minutes. Stream beef broth into the skillet while stirring the onion mixture; cook, stirring continually, until the broth thickens into a gravy, 5 to 10 minutes. Add water to thin the gravy as needed to keep it from becoming paste-like.
3. 3 Stir 1 tablespoon parsley into the gravy; continue to cook, stirring frequently, until the parsley imparts flavor to the gravy, 5 to 10 minutes; strain through a fine-mesh strainer into a clean saucepan. Discard vegetables.
4. 4 Place the saucepan over low heat. Season sauce with salt, pepper, and most of the remaining parsley. Stir red wine into the sauce.
5. 5 Heat olive oil in a skillet over medium-high heat; saute mushrooms in hot oil until completely tender, about 5 minutes. Stir mushrooms into the sauce; garnish with remaining parsley after spooning over steaks.

By Cat

Ingredients

• ✓ red wine
• olive oil
• onion
• tomato
• garlic
• bay leaf
• honey
• basil
• oregano
• marjoram
• salt
• black pepper
• fennel seed
• red pepper
• balsamic vinegar

Instructions

1. 1 Gather the ingredients.
2. 2 Heat olive oil in a stockpot over medium heat. Add onion; cook and stir until softened, about 5 minutes.
3. 3 Stir in tomatoes, garlic, and bay leaf. Bring to a boil; reduce heat to medium-low and simmer until tomatoes are soft, about 30 minutes.
4. 4 Stir in red wine, honey, basil, oregano, marjoram, salt, black pepper, fennel seed, and crushed red pepper; simmer and cook until herbs have flavored the sauce, about 30 minutes more.
5. 5 Add balsamic vinegar; still well to combine. Discard bay leaf.

By KerriWarmus

Ingredients

• ✓ red wine
• pork neck bone
• mild sausage
• turkey sausage
• pepper
• salt
• milk
• egg
• bread crumb
• ground beef
• garlic powder
• flat leaf parsley
• tomato
• tomato
• garlic
• onion
• olive oil

Instructions

1. 1 Heat 2 tablespoons olive oil in a large saucepan over medium heat. Saute onion and garlic until onion is soft and translucent. Pour in crushed tomatoes and whole tomatoes. As you are adding the whole tomatoes, let them slowly slide through your fingers and crush them coarsely on the way into the pot. Season with 1/4 cup of the parsley and 1 teaspoon garlic powder. Cover, and reduce heat to low.
2. 2 In a large bowl, mix the ground beef chuck, breadcrumbs, 1 teaspoon garlic powder, 1/8 cup parsley, egg, milk, and salt and pepper to taste. Mix ingredients with your hands until well blended. Form into small, golf ball-size meatballs. Slice all of the sausage links but one hot and one mild link into 1/2 inch chunks.
3. 3 Heat 2 tablespoons in a large skillet over medium heat. The oil should be slightly smoking. Slice open the remaining links of hot and mild sausage, and crumble into the pan. Saute, continually breaking up the pieces, until they are all golden brown. Transfer to the sauce. Brown the meatballs, chopped sausage links, and pork bones on all sides until they are a deep golden brown. You may need to do this in stages, and continually transfer into the sauce when browned. Drain excess fat.
4. 4 Pour the red wine into the skillet and deglaze all of the brown chunks on the bottom of the pan. Let the wine reduce to about half, then transfer into the sauce. Frequently stir, and season with salt and pepper to taste for about another hour after the last meat has been transferred into the pan. Finish by stirring the remaining fresh parsley into the sauce. Spoon sauce over your favorite pasta and serve the meat on a separate plate.

By Flocco

Ingredients

• ✓ red wine
• olive oil
• garlic
• turkey sausage
• green onion
• mushroom
• basil
• oregano
• tomato sauce
• tomato
• tomato paste
• water
• white sugar
• red pepper flake
• salt
• pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Sauté garlic in hot oil until browned. Add sausage and cook for 4 minutes, breaking apart with a spoon. Add green onions and cook until sausage is evenly browned, about 10 minutes.
2. 2 Stir in mushrooms, basil, and oregano; cook for 5 minutes. Stir in tomato sauce, stewed tomatoes, and tomato paste. Add water, red wine, sugar, and red pepper flakes. Season with salt and pepper. Reduce heat to low and simmer for at least 1 hour.

By Carliey

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