Brandiedstrawberrywine Recipes

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BRANDIED STRAWBERRY WINE



Brandied Strawberry Wine image

This recipe was developed for the 11th RSC Contest. In the process of coming up with something totally different I ended up with this. I think the honey and brandy really accentuate the sweet strawberries and then mixed with the wine, mmmmm. I used a sweeter Chardonnay but any white wine would work. The strawberry mixture should be made up ahead of time so that it can cool. Cooking time does NOT include cooling time. I enjoy mine with a few ice cubes. This would be perfect for brunch or Valentine's Day.

Provided by Kim127

Categories     Beverages

Time 25m

Yield 1-2 serving(s)

Number Of Ingredients 8

1/4 cup honey
1/4 cup blood orange juice
1 tablespoon sugar
3 tablespoons brandy
1 cup strawberry, hulled and quartered
1 cup white wine
ice (optional)
2 strawberries

Steps:

  • In a small saucepan over medium heat, combine the honey, blood orange juice, and sugar and heat until the sugar dissolves. Add the brandy and simmer for about 5 minutes.
  • Add strawberries and continue to simmer for another 5 minutes or until the strawberries have lost their firmness.
  • Remove from heat and let cool.
  • When the stawberry mixture is cool, place in a blender and puree for one minute or until smooth. Add wine and stir.
  • Pour into wine glasses (with ice if desired) and garnish with a ripe strawberry.

Nutrition Facts : Calories 703.9, Fat 0.6, Sodium 18, Carbohydrate 107.9, Fiber 3.6, Sugar 97.8, Protein 2

CANDIED STRAWBERRIES



Candied Strawberries image

Give roses a rest: Sweet and glossy, these candy-dipped strawberries don't need water (but they won't last as long).

Provided by Food Network Kitchen

Categories     dessert

Time 30m

Yield 12 strawberries

Number Of Ingredients 3

1 1/2 cups sugar
1/3 cup corn syrup
12 large ripe but firm long-stem strawberries

Steps:

  • Add the sugar, corn syrup and 1/4 cup water to a small heavy-bottom saucepan. Bring to a boil over high heat, stirring once to make sure the sugar dissolves. Attach a candy thermometer or use and instant read thermometer and bring to 300 to 310 degrees F. Remove the pot from the heat and let sit for 1 minute.
  • Stir the sugar mixture to even out the temperature from top to bottom. Dip the strawberries, using the stem as a handle and swirling to coat. Remove and allow excess syrup to drip off, shaking as needed. Place on a parchment-lined baking sheet and allow to cool and harden, about 10 minutes.
  • Trim the ends of 12 extra-long lollipop sticks to the desired length to fit your vase. Carefully skewer each strawberry through the stem end and arrange into a bouquet in the vase. Serve within 2 hours (see Cook's Note).

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