RUM AND RED WINE RECIPES

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RED WINE GRAVY RECIPE - BBC FOOD



Red wine gravy recipe - BBC Food image

Whatever you’re roasting – a joint of meat or a chicken, duck, game bird or turkey – use the juices left in the roasting tin to make an aromatic rich red wine gravy.

Provided by The Hairy Bikers

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 4–6

Number Of Ingredients 8

15g/½oz butter
2 shallots, finely chopped
large sprig thyme
400ml/14fl oz red wine
1 tbsp plain flour
up to 400ml/14fl oz hot stock (beef, lamb or chicken)
1 tsp redcurrant or apple jelly
flaked sea salt and freshly ground black pepper

Steps:

  • Heat the butter in a small saucepan, add the shallots and fry over a medium heat until golden brown.
  • Add the thyme and red wine, bring to the boil and cook until the wine has reduced by half. Leave to infuse with the shallots and herbs until you are ready to make the gravy, then strain.
  • Strain off any liquid from the meat roasting tin and reserve it. Sprinkle the flour into the tin and stir, scraping up any bits from the bottom of the tin. Gradually pour in the strained wine mixture, stirring until smooth, then gradually add the juices from the roast, a little more wine if needed, and the stock, stirring constantly until all the meaty bits stuck to the roasting tin have been incorporated.
  • Transfer the gravy to a saucepan, whisk in the redcurrant or apple jelly, then taste for seasoning. Leave to simmer gently until you are ready to serve.

MULLED WINE RECIPE - NYT COOKING



Mulled Wine Recipe - NYT Cooking image

If coziness has a fragrance, it’s the aroma of red wine simmering on the stove with citrus and spices (and a little brandy for a bit more zing). Choose a red wine that isn’t bone-dry—a little fruitiness is just fine here. I like the inexpensive Zweigelt from Erdenlied for this, which conveniently comes in 1-liter bottles.

Provided by Rosie Schaap

Total Time 45 minutes

Yield 6 to 8 servings

Number Of Ingredients 7

2 large oranges
4 1/4 cups/1 liter red wine
1 1/4 cups/10 ounces brandy
1/2 cup dark brown sugar
2 cinnamon sticks
6 whole cloves
3 cardamom pods, slightly crushed

Steps:

  • Using a peeler, remove the peel in strips from 1 orange then juice the orange. Slice the other orange into rounds and reserve for garnish.
  • In a nonreactive saucepan, combine orange peel, juice and the rest of the ingredients. Stir over medium heat until the sugar dissolves, about 2 minutes. Increase the heat to high, bring mixture to a boil, then immediately reduce the heat to low. Simmer gently until flavors meld, about 30 minutes. Strain the mixture, discarding the solids.
  • Ladle into cups or mugs. Garnish each with a reserved orange round.

Nutrition Facts : @context http//schema.org, Calories 246, UnsaturatedFatContent 0 grams, CarbohydrateContent 18 grams, FatContent 0 grams, FiberContent 2 grams, ProteinContent 1 gram, SaturatedFatContent 0 grams, SodiumContent 8 milligrams, SugarContent 14 grams, TransFatContent 0 grams

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