BLACKBERRY WINE RECIPE RECIPES
BLACKBERRY WINE RECIPE - JUICY, FULL BODIED RED
Blackberry wine is the first fruit wine I ever made. It is an easy choice for where I live because blackberries grow abundantly in the village where I live. Bramble bushes seem to spring up anywhere, be it woodland, waste ground or parks so gathering fruit is not a problem and blackberry wine is one […]
Provided by Neil
Categories Wine
Yield 1 Gallon / 4.5 Litres
Number Of Ingredients 9
BLACKBERRY BRANDY SLUSH RECIPE: HOW TO MAKE IT
We wanted a fun twist on a slushy made with tea and fruit juice, so we used blackberry brandy. The deep red color makes it very merry. —Lindsey Spinler, Sobieski, Wisconsin
Provided by Taste of Home
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0 minutes
Yield 28 servings (1 cup each).
Number Of Ingredients 6
Steps:
- In a very large bowl, stir water and sugar until sugar is dissolved. Stir in brandy and juice concentrates. Transfer to freezer containers; freeze overnight., To serve, place about 1/2 cup brandy mixture in each glass; top with 1/2 cup soda.
Nutrition Facts : Calories 235 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 18mg sodium, CarbohydrateContent 51g carbohydrate (48g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
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MULLED WINE RECIPE: HOW TO MAKE IT - TASTE OF HOME
This mulled wine is soothing and satisfying with a delightful blend of spices warmed to perfection. Refrigerating the wine mixture overnight allows the flavors to blend, so don't omit this essential step. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
From tasteofhome.com
Reviews 5
Total Time 45 minutes
Calories 379 calories per serving
From tasteofhome.com
Reviews 5
Total Time 45 minutes
Calories 379 calories per serving
- In a large saucepan, combine the first 6 ingredients. Place remaining spices on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Place in pan., Bring to a boil, stirring occasionally. Reduce heat; simmer gently, covered, 20 minutes. Transfer to a covered container; cool slightly. Refrigerate, covered, overnight., Strain wine mixture into a large saucepan, discarding fruit and spice bag; reheat. Serve warm. Garnish as desired.
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ROASTED TOPSIDE BEEF RECIPE | JAMIE OLIVER RECIPES
Seasoning the outside of the beef generously with freshly ground black pepper then searing it in a super-hot pan will give you a bark-like, gnarly coating that everyone will go mad for!
From jamieoliver.com
Total Time 2 hours
Cuisine https://schema.org/LowLactoseDiet
Calories 375 calories per serving
From jamieoliver.com
Total Time 2 hours
Cuisine https://schema.org/LowLactoseDiet
Calories 375 calories per serving
- Take the beef out of the fridge 1 hour before you want to cook it, to let it come up to room temperature. Preheat the oven to 180ºC/350ºF/gas 4.
- Drizzle the beef with 1½ tablespoons of oil, season with a pinch of sea salt and a good pinch of black pepper, then rub all over the meat.
- Place a 25cm x 35cm roasting tray on the hob over a high heat, drizzle in 1 tablespoon of oil, then sear the beef for a few minutes, until browned all over.
- For the trivet, roughly chop the celery and carrots into big chunks, peel and chop the onion into wedges and break up the garlic bulb into cloves.
- Throw the trivet of vegetables into the tray with the bay and rosemary, jiggling the tray to coat the veg in any juices, then roast for 1 hour and 15 minutes for medium and blushing, or cook to your liking. Baste the beef halfway through and if the veg looks dry, add a splash of water to the tray to stop them from burning.
- Remove the beef to a platter, cover with tin foil and leave to rest while you make the gravy.
- For the gravy, place the tray on the hob over a medium heat. Sprinkle in the flour, then mash everything with a potato masher, scraping up all the goodness from the base of the tray.
- Stir in the jam, then pour over the wine and let it bubble away for a minute or two, before pouring in the stock. Bring to the boil, then turn the heat down low and simmer for around 30 minutes, or until thickened and reduced, stirring occasionally.
- When the gravy is the consistency of your liking, pour it through a sieve into a pan, pushing all the goodness through with the back of a spoon. Keep warm over a low heat until ready to serve, skimming away any excess fat that comes to the surface, then pour into a gravy boat.
- Carve the beef into lovely thin slices, and serve with all the usual trimmings – delicious with Yorkshire puddings, roast potatoes, watercress and a dollop of horseradish.
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From hellskitchenrecipes.com
Reviews 4.1
Total Time 1 hours 20 minutes
Category Dinner
Cuisine English
From hellskitchenrecipes.com
Reviews 4.1
Total Time 1 hours 20 minutes
Category Dinner
Cuisine English
- In The Meantime, heat the red wine sauce an accompaniment for beef wellington
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GORDON RAMSAY BEEF WELLINGTON RECIPE WITH RED WI…
Beef Wellington is an iconic example of English cooking and follows a tradition of meats baked in puff pastry dough. Perfect for a special dinner, the dish is jaw-dropping and makes a great table centerpiece for Christmas Day.
From hellskitchenrecipes.com
Reviews 4.1
Total Time 1 hours 20 minutes
Category Dinner
Cuisine English
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Reviews 4.1
Total Time 1 hours 20 minutes
Category Dinner
Cuisine English
- In The Meantime, heat the red wine sauce an accompaniment for beef wellington
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Syrup for use on pancakes. You can store the syrup in the refrigerator if you intend to use it quickly. To preserve for a longer time, sterilize the jars, pour into the canning jars to within 1/4 inch of lid, …
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