Today's the last day of our NYC Holiday Market. So come see us! »
🔕 🔔
Loading…

My Basket ()

All questions

Leftover red wine

We often have leftover red wine from a party. I don't drink it cuz of headaches. What do you do with it? Pasta sauce, coq au vin, boeuf Bourgogne, what else?

asked by lisabu over 2 years ago
15 answers 2332 views
7b500f1f 3219 4d49 8161 e2fc340b2798  flower bee
added over 2 years ago

Here is one good article from awhile back: https://food52.com/blog...

191e8978 8695 42e0 9a7a 5d1a1064b95f  photo 4
added over 2 years ago

I love this cake by Smitten: http://smittenkitchen.com...

8e1a20a7 1500 40f0 ad58 818107a4b9ad  540434 3765129049943 1219987725 n
added over 2 years ago

I've been making this vinaigrette! https://food52.com/blog...

F16adcb5 e667 4c56 8d37 2984714c46e9  open uri20131025 3491 1e6gbf8
added over 2 years ago

Make some fruit preserves? Cherries in red wine syrup are fantastic.

48dd002c 4c45 4b84 8006 ac8614d467cd  dsc00859 2
creamtea

Lisanne is a trusted home cook.

added over 2 years ago

Thanks, Jan.

48dd002c 4c45 4b84 8006 ac8614d467cd  dsc00859 2
creamtea

Lisanne is a trusted home cook.

added over 2 years ago

How much sugar to wine/fruit do you recommend? I have 3/4 bottle of Tempranillo, about 2-1/2 C red and yellow cherries, and also about 8 beautiful "blue velvet" plumcots and a bunch of apricots on hand...

F16adcb5 e667 4c56 8d37 2984714c46e9  open uri20131025 3491 1e6gbf8
added over 2 years ago

Creamtea - check out David Lebovitz's article and recipe:
www.davidlebovitz.com/2010...

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 2 years ago

poach fruit in it with a little sugar or not, maybe some spices as you see fit - dried figs, oranges, pears, apples all work well - i just wing it but I bet if you search the site you'll find recipes.

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added over 2 years ago

Excellent in homemade plum jam, using dark plums. I made a batch last week using Paul Virant's recipe for yellow plum jam + Riesling, following that variation suggested in the headnote. The book is "Preservation Kitchen," and one of my favorite resources for jams, preserves, etc. If you'd like me to send you the recipe, please send me a note privately via my profile here, as I cannot post the recipe due to its copyright. It's likely to be one of my favorite new preserves recipes this year. ;o)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 2 years ago

I love to poach pears in it. Just add a cinnamon stick, a couple cloves, a piece of lemon zest (no pith), a bit of sugar and simmer whole pears until cooked. Store in the soaking liquid. You can add water if you don't have enough wine to cover the pears. So good served with a dollop of unsweetened mascarpone and crumbled amaretti (or shortbread).

54cd4ab8 ff90 46a0 9a9f 729bacbd10fd  bw o
added over 2 years ago

In addition to what has already been said, you could cook a delicious red wine jelly - wine jelly is especially popular in European wine-producing countries, such as Germany and Austria.

54cd4ab8 ff90 46a0 9a9f 729bacbd10fd  bw o
added over 2 years ago

The Cherries in Red Wine Syrup from David Lebovitz are one of the best things you can make out of cherries (or red wine): http://www.davidlebovitz...

1097a5b5 1775 4eec a8ea 7421137b65dc  image 2 apples claire sullivan 2
amysarah

amysarah is a trusted home cook.

added over 2 years ago

Fresh sour cherry season is sadly short, but usually right around now (depending on where you live, I guess.) You could make a classic Hungarian cold sour cherry soup with a dollop of sour cream. My grandmother's was great, but didn't use red wine - but many recipes do. Here's one that looks pretty good: http://www.oprah.com/food...