Cooking With Blackberry Wine Recipes
BBQ TRI-TIP ROAST WITH BLACKBERRY WINE MARINADE AND VEGGIES
Great for a summer BBQ with the sweet warm hints of summer blackberries this is one of my family's favorites.
Provided by Leahferne
Categories One Dish Meal
Time 6h
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- With a fork scrape the surface of the meat on all sides.
- Work 1 tbsp of olive oil into the meat on each side then sprinkle generously the garlic salt, pepper and roast seasoning over the roast. Set a side.
- In a large casserole dish or oven/marinating bad combine the beef broth, blackberry wine, rosemary and all the veggies.
- Place the roast into the marinade and veggies and allow to sit at least 4 hours. You can prepare this a day before and allow the roast to marinate in the fridge over night.
- Get your coals ready and I like them to be gray before I put the meat on.
- On a large sheet of aluminum place all the veggies in the center. Fold up the edges of the aluminum to create a pocket. Make sure your creases are folded tightly so none of the juices can leek out.
- Put the veggies on the grill and flip every 15 minutes.
- After you have flipped the veggies twice it is time to put the meat on. Grill the meat till the all the sides are dappled with charring.
- Continue to cook the veggies for another 15-30 minutes while the roast is cooking. All should be done around the same time.
- Once removed allow the roast to sit for 10 minutes. Carve and serve hot with the unwrapped veggies. Enjoy!
BLACKBERRY WINE CAKE II
An easy cake to make. Cake mix is combined with blackberry wine and blackberry flavored gelatin, then baked in a Bundt pan.
Provided by EYEPEAR
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 55m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in eggs, oil and blackberry wine. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour 1/2 of blackberry wine glaze over top of cake while still warm. Let set for 10 minutes then remove cake from pan. Allow cake to cool fully before pouring the remaining glaze on top.
- To make the Glaze: In a small bowl, stir together the confectioners' sugar and 1/2 cup blackberry wine.
Nutrition Facts : Calories 297.6 calories, Carbohydrate 41.8 g, Cholesterol 46.5 mg, Fat 11.5 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 2 g, Sodium 242.5 mg, Sugar 33.7 g
BLACKBERRY PORT WINE SAUCE
This sauce can be served with grilled steak, duck or as a glaze over a pork roast. Blueberries or cherries can be substituted for the blackberries. I found this recipe in the Chicago Tribune Good Eating section.
Provided by Hey Jude
Categories Sauces
Time 30m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- Heat blackberries, port, broth, shallot and honey to boiling in a medium saucepan.
- Reduce heat to medium; cook, stirring occasionally, until reduced to about 1 1/2 cups, about 25 minutes.
- Remove from heat.
- Place mixture into a chinois (or a strainer with fine mesh) fitted over a medium saucepan.
- Force mixture through the chinois with wooden spoon, pressing well to remove all blackberry seeds.
- Stir butter and salt into sauce.
Nutrition Facts : Calories 1004.2, Fat 37.2, SaturatedFat 19.5, Cholesterol 86.9, Sodium 6050, Carbohydrate 73.7, Fiber 10.2, Sugar 41.5, Protein 18.7
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- Add water, stir well. Heat to ALMOST boiling, then simmer gently for 30 minutes. Stir in acid blend, enzyme, & nutrient.
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