574 recipes for "wine"
Sparkling Wine Jelly Shooters

Sparkling Wine Jelly Shooters

Apr 19, 2010

Jewel-tone pomegranate seeds add elegance to this grown-up jelly shooter. Though Champagne isn't necessary, you should use a good-quality sparkling wine, cava or prosecco.

Red Wine Cranberry Jelly

Red Wine Cranberry Jelly

Sep 10, 2015

For a stunning centrepiece, use a traditional jelly mould for this wine-infused retro jelly. (A deep bowl will also work well.)

Slow Cooker Mulled Wine

Slow Cooker Mulled Wine

Also known as glogg, this warming bevvie is an essential part of Christmas in Sweden. Have this mulled wine handy at your next holiday party so guests can sip on and enjoy the season of hygge. 

Red Wine Marinated Steak

Red Wine Marinated Steak

Jul 14, 2005

This steak gains its robust flavour from fresh thyme, a splash of red wine and a long marinating time. Serve with crunchy green beans or peas and grilled potato wedges.

Ice Wine Royale

Ice Wine Royale

Jan 13, 2010

To make this a truly Canadian cocktail, use a locally produced sparkling wine instead of Champagne. This sweet cocktail would be perfect for toasting with dessert or served after dinner.

Mulled Red Wine and Madeira

Mulled Red Wine and Madeira

Apr 19, 2010

Seville oranges add pleasant bitterness to this warming punch. Use navel oranges for a slightly sweeter version. Choose inexpensive light-bodied Spanish wine, such as Torres Sangre de Toro, to balance the strong taste of Madeira. 

Red Wine-Poached Pear Tartlets

Red Wine-Poached Pear Tartlets

Jan 1, 2015

The contrast of buttery cream and red wine–poached pears makes these tarts a stunning addition to your holiday spread. For the prettiest presentation, prepare the pastry, cream and poached pears in advance, then assemble the tarts just before serving. Use a small melon baller or a metal measuring spoon to easily core the pears.

Wine-Braised Brisket

Wine-Braised Brisket

Dec 9, 2009

Red wine permeates this fork-tender meat, while soy sauce and cranberry juice add a nice balance of saltiness and sweetness. For this pot roast, choose either a double beef brisket (which includes part of the flat and the point) or a regular brisket (just the flat). You may need to cut it in half to fit it into the slow cooker.

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