Christmas Sangria
[1] Make a holiday sangria (photo courtesy Stick A Fork.

Poached Pears
[2] Use leftover wine to poach pears or apples (photo courtesy Sunbasket).

Wine Society Wine Cans
[3] Fun wine gift: stylish cans from WineSociety.

 

A couple of years ago we published a piece called 20 Ways To Use Leftover Wine.

Here’s a mini holiday version, with two ways to re-incorporate the wine into other holiday foods, suggested by Wine Society.

For both recipes:

  • You can use red wine, white wine, or mix odds and ends together.
  • If you have only half a bottle’s worth, cut this recipe in half.
  •  
     
    RECIPE #1: HOLIDAY SANGRIA

    Ingredients

  • 750 ml wine (equivalent of 1 bottle)
  • 1/2 cup apple brandy, cinnamon liqueur, cranberry liqueur or other seasonal flavor (or orange liqueur like Grand Marnier)
  • 3 mandarins (e.g. clementines) or oranges, quartered or sliced
  • 6 ounces fresh or frozen cranberries
  • 6 ounces cranberry juice
  • 4 cinnamon sticks
  • Ground allspice to taste
  • Optional extra fruits: sliced apples, pears
  • 1 bottle orange-flavored club soda
  • Ice to serve
  • Optional garnish: sliced star fruit (carambola)
  •  
    Preparation

    1. COMBINE all ingredients through the fruit. When ready to serve…

    2. POUR sangria into glasses and top off with club soda.
     
     
    RECIPE #2: POACHED PEARS WITH WINE

    You can use the same recipe to make poached apples.

    Ingredients

  • 750 ml wine (equivalent of 1 bottle)
  • 1 orange, zested
  • 2 cinnamon sticks
  • 3 whole pieces star anise
  • 6 whole cloves
  • 1 tablespoon whole black peppercorns
  • Optional: 1 teaspoon cardamom pods
  • 8 ripe pears, peeled and cored
  • 1/2 cup sugar
  • Optional garnishes: crème fraîche, mascarpone, toasted pecans, dried cranberries
  •  
    Preparation

    1. COMBINE the wine and spices in a large saucepan and bring to simmer over medium heat.

    2. ADD the pears and cover them with an inverted plate, to be sure that they are entirely submerged in the wine. Simmer for 2 hours, until soft enough to easily pierce with a fork.

    3. REMOVE from the heat and allow to cool in the wine.

    4. REMOVE the pears with a slotted spoon and set aside. Strain the wine mixture.

    5. PREPARE the sauce. Combine 2 cups of the strained spiced wine with the sugar in a small saucepan. Over medium heat, reduce the sauce until thickened.

    6. SERVE: Plate each poached on a plate or in a dessert cup. Drizzle with the sauce and garnish as desired.
     
     
    WINE SOCIETY GIFT PACK

    Tempt, Fate, Chance, Pleasure: These are the names of the four varieties of 500ml wine cans from Wine Society, containing red, white, rosé and gamay wines, respectively (photo #3; gamay is a special edition).

    Fun and fashionable, you can buy a mixed box or a single style.

    Check them out at WineSociety.com.

      


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