My Recipe Box

Strawberries in Red Wine

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Yields 4 cups.

  • To learn more, read:
    Cooking with Wine
  • by from Fine Cooking
    Issue 39

For macerating strawberries, pick a red wine with ripe berry flavors. At the winery, we serve these with polenta cheesecake, but they’re just as good topped with sweetened whipped cream, spooned over vanilla ice cream, or just served with a crisp cookie.

  • 2 pints fresh strawberries, rinsed, stemmed, and sliced 1/4 inch thick
  • 1/4 cup granulated sugar; more as needed
  • 1 cup dry, fruity red wine, such as a light-bodied Zinfandel or Sangiovese

In a deep, nonreactive bowl, toss the strawberries with the sugar. If the berries are hard and not very sweet, you may need to add a little more sugar. Add the wine, making sure the berries are covered. Cover the bowl with plastic wrap. Let the berries sit at room temperature for at least 1 hour but no longer than 2 hours, stirring occasionally. Spoon the berries and juices into shallow bowls and serve.

nutrition information (per serving):
Size : per 1/2 cup serving; Calories (kcal): 70; Fat (g): fat g 0; Fat Calories (kcal): 0; Saturated Fat (g): sat fat g 0; Protein (g): protein g 1; Monounsaturated Fat (g): 0; Carbohydrates (g): carbs g 12; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 0; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 2;

Photo: Scott Phillips

Glorious! I used a white zinfandel, and served it with premium vanilla ice cream and a generous amount of fresh mint as a garnish.

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