Strawberry Cabernet Sauce Recipes

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STRAWBERRY SAUCE



Strawberry Sauce image

Provided by Food Network Kitchen

Categories     dessert

Time 30m

Yield 1 1/4 cups

Number Of Ingredients 4

3 cups strawberries, finely chopped
1/2 cup sugar
Juice of 1/2 lemon
1 teaspoon vanilla extract

Steps:

  • Combine the strawberries, sugar, lemon juice and 2 tablespoons water in a saucepan. Cook over medium heat, stirring occasionally, until the berries break down, about 10 minutes. Remove from the heat; stir in the vanilla.
  • Strain through a fine-mesh sieve into a bowl, pressing against the solids; let cool completely. To store, cover and refrigerate up to 4 days.

BLACKBERRY CABERNET SAUCE



Blackberry Cabernet Sauce image

Make and share this Blackberry Cabernet Sauce recipe from Food.com.

Provided by Dancer

Categories     Sauces

Time 35m

Yield 2 1/2 cups

Number Of Ingredients 5

2 cups blackberries
3 tablespoons extra virgin olive oil
1 small onion, chopped
3 tablespoons sugar
1 cup cabernet sauvignon wine

Steps:

  • In a food processor or blender, puree and then strain enough blackberries to measure 1 cup pulp.
  • In a large frying pan, saute onion in olive oil approximately 5 minutes or until onions are transparent.
  • Add the blackberry pulp, sugar, and wine.
  • Simmer sauce until reduced to approximately 1/2 the original quantity.
  • Remove from heat and let cool.
  • Refrigerate until ready to use.

Nutrition Facts : Calories 341, Fat 16.8, SaturatedFat 2.3, Sodium 2.3, Carbohydrate 31.4, Fiber 6.5, Sugar 21.9, Protein 1.9

STRAWBERRY CABERNET SAUCE



Strawberry Cabernet Sauce image

This deep red sauce is good served warm, at room temperature, or chilled over ice cream or pound cake. Use a good cabernet in the sauce. Posted for safekeeping; I have not tried this recipe.

Provided by swissms

Categories     Sauces

Time 14m

Yield 9 serving(s)

Number Of Ingredients 6

3/4 cup cabernet sauvignon wine or 3/4 cup dry red wine
1 tablespoon cabernet sauvignon wine or 1 tablespoon dry red wine
1/4 cup packed brown sugar
1/2 teaspoon vanilla extract
1 (10 ounce) bag frozen unsweetened strawberries, thawed and divided
1/2 teaspoon fresh lemon juice

Steps:

  • Combine 3/4 cup wine and sugar in a small saucepan; bring to a boil over medium-high heat. Cook until reduced to 1/3 cup (about 4 minutes). Remove from heat.
  • Place wine mixture, vanilla and half of strawberries in a blender or food processor; process until smooth. Pour pureed strawberry mixture in a large bowl.
  • Coarsely chop remaining strawberries. Add chopped strawberries, 1 T wine, and lemon juice to pureed strawberry mixture; stir to combine.

PANNA COTTA WITH BLACKBERRY CABERNET SAUCE



Panna Cotta with Blackberry Cabernet Sauce image

This exquisite panna cotta recipe is topped with a simple, elegant blackberry cabernet sauce that looks as romantic as it tastes. It takes just a few hours to set, making it a perfectly effortless dinner party dessert that your guests will never forget.

Provided by Genevieve Morrison

Categories     Dessert

Time 4h30m

Number Of Ingredients 10

1 tbsp. powdered gelatin
¼ cup water (cold or warm)
1 cup heavy cream
2 cups whole milk
5 tbsp. sugar
2 tsp. real vanilla extract
12 oz. blackberries (fresh)
3 tbsp. cabernet
1 tbsp. white granulated sugar
1 tsp. lemon juice (fresh)

Steps:

  • Add 1 tbsp. powdered gelatin (about 1 packet) to a small bowl with ¼ cup cold or warm (not hot) water. Stir and allow to dissolve and "bloom" for about 1 minute. If it has a few little bits of un-dissolved gelatin when finished, break them up a little but you don't have break them up entirely.
  • In a small-medium sauce pan, add 1 cup heavy cream, 2 cups whole milk, 5 tbsp. sugar and 2 tsp. real vanilla extract. Simmer and stir over MEDIUM heat for 4-5 minutes until you see a little steam rise, stirring occasionally.
  • Add gelatin and stir until thoroughly dissolved. Remove from heat.
  • Carefully divide panna cotta liquid into 6 glasses. Cover with cellophane and refrigerate for at least 4 hours.
  • Add 12 oz. blackberries (about 2 standard packages) to a sauce pan with 2 tbsp. Cabernet and 1 tbsp. white granulated sugar.
  • Simmer over MEDIUM-HIGH heat for 20 minutes, stirring throughout, but making sure not to break up berries.
  • You'll know the sauce is ready when it's reduced to a nice, thick syrup on the bottom. Refrigerate until cold, about 45 minutes.
  • Once cold, add 1 tsp. fresh lemon juice and 1 more tbsp. Cabernet. Stir and spoon on top of panna cotta.

Nutrition Facts : ServingSize 3 ounces, Calories 307 kcal, Carbohydrate 20 g, Protein 4 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 85 mg, Sodium 40 mg, Fiber 2 g, Sugar 17 g

STRAWBERRIES WITH BALSAMIC BLACK PEPPER



Strawberries With Balsamic Black Pepper image

Balsamic vinegar and black pepper intensify the flavor of strawberries. Enjoy these sweeter berries in both sweet and savory dishes.

Provided by Miri Rotkovitz

Categories     Dessert     Side Dish

Time 30m

Yield 6

Number Of Ingredients 4

1 quart strawberries (rinsed, hulled, and sliced)
3 tablespoons sugar
1 1/2 tablespoons balsamic vinegar
Black pepper to taste

Steps:

  • Rinse, hull , and slice the strawberries
  • Place the sliced berries in a medium nonreactive bowl (such as a glass bowl).
  • Sprinkle the berries with the sugar and balsamic vinegar, and toss gently to coat.
  • Allow the berries to macerate in the vinegar and sugar mixture for about 15 minutes.
  • Add 4 to 5 grinds of coarse black pepper to the berries, and toss to coat.
  • Allow the flavors to blend about 5 minutes more before serving.

Nutrition Facts : Calories 66 kcal, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 13 g, Fat 0 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

FLAT IRON STEAK WITH CABERNET SAUCE



Flat Iron Steak with Cabernet Sauce image

Provided by Sandra Lee

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 (1 1/2-pound) flat iron steak
1 cup beef broth
1 cup Cabernet Sauvignon (recommended: BV Napa Cabernet)
3 tablespoons canola oil
1 tablespoon grill seasoning
1 shallot, diced
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper

Steps:

  • Take the steak out of the refrigerator 20 minutes before you are ready to cook it so that it can come to room temperature. This will help it cook more evenly.
  • In a small pot over high heat, add the broth and wine and simmer until reduced by half, about 10 minutes.
  • Heat oil in a cast iron skillet over medium-high heat until it is very hot. Season the steak with the grill seasoning and put it in the skillet. Cook about 3 minutes per side for medium-rare. Remove it from the pan, cover it with foil, and let it rest for 5 minutes while you finish the sauce.
  • Reduce the heat under the skillet to medium and add the shallots. Cook until they begin to soften, about 3 minutes. Add the reduced broth and wine mixture and cook until thickened, about for about 5 minutes. Stir in the butter and cook until the butter is melted and incorporated into the sauce. Taste and adjust the seasoning with salt and pepper, if needed.
  • Slice the steak against the grain into thin slices, arrange them on a serving platter and serve with the sauce on the side or poured over top.

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