Strawberries In Red Wine Recipes

STRAWBERRIES IN RED WINE

Steps:

• Place strawberries in a medium bowl. Sprinkle with sugar and lemon juice, and toss to coat.
• Add the wine and let macerate for 45 minutes or up to 1 hour.
• Spoon berries and wine into wide dessert glasses (or low soup plates). Serve at cool room temperature.

STRAWBERRIES AND WINE

Steps:

• Place strawberries into a medium bowl. Dust with sugar, then pour the wine over them. Cover and refrigerate for 2 to 3 hours.
• Let the strawberries stand at room temperature for 15 to 20 minutes before serving. Spoon berries into 6 dessert cups, and distribute the remaining wine over the berries.

HOMEMADE STRAWBERRY WINE RECIPE

Steps:

• Wash all your tools and sterilize to your desired level of cleanliness. Maintain this level of cleanliness throughout the process.
• In a big bucket, a large jar, or specifically designed fermenter, add the frozen fruit, cane sugar, and pectic enzyme (if using). Cover and let sit out until the berries are defrosted and the entire mixture is quite juicy-at least four hours, up to 24 hours.
• Using a potato masher or clean hands, mash the berries to crush them. No need for it to be a smooth puree.
• In a small bowl, combine about a cup of water with the yeast, set aside to wake up for 10 minutes.
• Add the wine tannin or black tea and acid blend or lemon juice to the strawberry mixture. Add in enough water to bring the total volume of the mixture to about 1 1/3 gallons-no need to be perfectly accurate.
• Pitch the yeast water into the mixture, and stir well to agitate. Close the lid on the fermenter and fit with an airlock.
• Place the fermenter in a spot out of direct light, but where you can keep an eye on it. Agitate the mixture well at least once per day by stirring or swirling.
• The fermentation should start within 1-3 days. Continue to stir or swirl thoroughly throughout the entire primary fermentation stage.
• When the bubbles slow down considerably in the airlock (usually around the 10 day mark for us with this wine, but it'll vary based on the heat of your house), your primary fermentation is done.
• Fit a funnel with a mesh sieve into the neck of a sterilized carboy. You can also use a special brewing funnel with a strainer if you choose.
• Using a large ladle, scoop out the whole and mashed strawberries and pour them through the sieve and funnel.
• Press the berry puree into the sieve to get as much of the early wine out as possible.
• When the sieve fills up, dump the spent must into the compost, and replace. Keep repeating until the majority of the fruit is out of the wine.
• Pour the remainder of the wine through the sieve and funnel.
• You want the wine to come to the bottom of the neck of the carboy. If you have too much, you can pour yourself a glass of not-yet-finished-but-still-delicious wine. If you have too little, you can top it off with more non-chlorinated water.
• Fit the carboy with an airlock. All this agitation will restart any sluggish fermentation quite actively, so I recommend placing the carboy in a place where you can keep an eye on it easily (but still out of direct sunlight).
• Once you know it's not going to geyser wine everywhere, you can then move the carboy to a dark, out-of-the-way spot to do the longer secondary fermentation.
• Secondary fermentation is complete when the wine is "still," meaning there is no carbonation in the wine, no bubbling in the airlock, and the wine has cleared. This can take anywhere from a couple of weeks to months, depending on a number of factors. Do not bottle until the wine is still.
• Using a siphon, transfer the finished strawberry wine-leaving behind the sediment-from the carboy to the bottling bucket (or the primary fermenter if it has a spigot).
• Fit the bottling container spigot with a bottle filler, if using.
• Fill clean, sanitized bottles using the bottle filler or just the spigot.
• Cap, cork, or close the top of the bottles. Label the bottles.
• Store in a cool dark spot (if using corks, turn the bottles on their sides to keep the corks wet) and age for at least 30 days, but preferably 6-12 months for the best flavor.

STRAWBERRIES IN RED WINE

Steps:

• Stir together wine, lemon juice, and sugar (to taste) in a bowl. Stir in strawberries and let macerate at room temperature 1 hour, then chill until cold, up to 1 hour but no longer. (Fruit will become too soft if it steeps for more than 2 hours.)
• Serve berries in small bowls with some of their juices.

STRAWBERRIES IN RED WINE

Steps:

• Mix the jam and red wine together in a bowl.
• Wash and hull the berries. Cut the smaller ones in half; quarter the larger ones. Add the berries to the bowl and mix gently but thoroughly.
• Cover the bowl with plastic wrap, arranging the wrap so it touches the berries and helps keep them submerged in the wine mixture. Refrigerate until cold.
• Serve the berries and surrounding liquid in wine goblets. If desired, garnish with herb sprigs and serve with cookies.

SAUTEED STRAWBERRIES WITH RED WINE PEPPER SAUCE

Steps:

• 1. Combine 1 cup wine, sugar and pepper in a heavy/medium sauce pan. 2. Scrape seeds out of vanilla bean, add seeds and bean to wine, Stir over medium heat until sugar dissolves 3. Add remaining wine with corn starch in a small bowl 4. Add corn starch mixture into boiling wine until it thickens 5. Remove vanilla bean pieces 6. Melt butter in large skillet over high heat 7. Add berries and sauté for 1 minute 8. Add sauce and pinch of pepper and bring back to a boil 9. Divide into bowls and serve with ice cream.

GOAT CHEESE CUSTARDS WITH STRAWBERRIES IN RED WINE SYRUP

Steps:

• Preheat the oven to 350F (175C).
• Place four custard cups or ramekins in a deep baking dish or pan.
• Blend together the goat cheese, sugar, milk (or cream), egg yolks, and vanilla for 30 seconds until very smooth.
• Divide the mixture into the custard cups; each should be a bit more than half full.
• Add warm tap water to the baking pan, to make a water bath for baking the custards. The water should reach to about halfway up the side of each custard cup.
• Cover the pan with foil and bake for 15 to 20-minutes.
• When done, remove the custards from the water bath and cool completely.
• In a non-reactive skillet, cook the red wine and sugar until the bubbles get thick (see photo above.)
• Once the syrup is reduced to half its original quantity (1/4 cup, 60ml), remove from heat and scrape into a bowl to cool completely.
• Rinse, hull, and slice strawberries. Toss in syrup, let stand for a minute to two, then spoon onto custards.

STRAWBERRIES IN RED WINE

Steps:

• Divide hulled strawberries and sugar among glasses. Pour 1/4 cup wine into each glass. Garnish with strawberries with stems if desired. Serve with biscotti.