Strawberry Cabernet Sauce

Cooking Light, 2005
Chapter: 2005

    3/4 cup + 1 tbsp cabernet or other dry red wine                
    1/4 cup packed brown sugar                                     
    1/2 teaspoon vanilla extract                                   
    10 ounces frozen strawberries thawed                           
    1/2 teaspoon lemon juice                                       

This deep-red sauce is good served warm, at room temperature, or chilled over ice cream or pound cake. Use a good cabernet in the sauce. To save their flavorful juice, place thawed berries in a measuring cup, and cut with kitchen shears.

Combine 3/4 c wine and sugar in a small saucepan,- bring to a boil over medium-high heat. Cook until reduced to 1/3 cup (about 4 minutes). Removefrom heat. Place wine mixture, vanilla, and half of strawberries in a blender or food processor; process until smooth. Spoon pureed strawberry mixture into a large bowl.

Coarsely chop remaining strawberries. Add chopped strawberries, 1 tablespoon wine, and lemon juice to pureed strawberry mixture,- stir to combine.

Yield- 9 servings (serving size: about 3 tablespoons)

CALORIES 50 (0% from fat); FAT Og; PROTEIN 0.3g; CARB 9.2g; FIBER 0.1g; CHOL Omg; IRON 0.4mg; SODIUM 4mg; CALC 12mg