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?
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Here is one good article from awhile back: https://food52.com/blog...
I love this cake by Smitten: http://smittenkitchen.com...
Susan W is a trusted source on General Cooking.
I freeze leftover wine in ice trays and then put them in freezer bags. Handy for any recipe.
AntoniaJames is a trusted source on Bread/Baking.
Whoa, never thought to put it in ice cube trays! Clever, indeed. ;o)
I've been making this vinaigrette! https://food52.com/blog...
Make some fruit preserves? Cherries in red wine syrup are fantastic.
Lisanne is a trusted home cook.
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...
Creamtea - check out David Lebovitz's article and recipe:
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.
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)
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).
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.
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...
amysarah is a trusted home cook.
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/Hungarian-Meggyleves-Tart-Cherry-Soup