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 about 4 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

15 answers 2766 views
Droplet
added about 4 years ago

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

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Julie
added about 4 years ago

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

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Marian Bull
added about 4 years ago

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

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Jan Weber
added about 4 years ago

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

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

creamtea
creamtea

Lisanne is a trusted home cook.

added about 4 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...

Jan Weber
added about 4 years ago

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

creamtea
creamtea

Lisanne is a trusted home cook.

added about 4 years ago

Thanks, Jan.

klrcon
added about 4 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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

AntoniaJames
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added about 4 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)

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

mstv
added about 4 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).

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Sini | My Blue&White Kitchen
added about 4 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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Sini | My Blue&White Kitchen
added about 4 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...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

amysarah
amysarah

amysarah is a trusted home cook.

added about 4 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...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)