YES!! You saw this wine before earlier in the week. Here’s why it’s back– you can back with it and you can make a spiced cranberry sauce that works for sandiwches and also as an semi-sweet appetizer paired with water crackers or crisp foccacia bread.
Deep Sea Spiced Cranberry Sauce
Ingredients
1 cup white granulated sugar
1/4 cup brown sugar (loose)
1 teaspoon pure clover honey
1/4 cup fresh orange juice
1 teaspoon fresh lemon juice
1/2 teaspoon ground cinnamon
1 cinnamon stick
1/2 teaspoon ground allspice
3/4 cup Deep Sea Red, Central Coast, 2008
1 package fresh cranberries (12-ounce)
Preparation
Combine sugars, honey, juices, spices and wine in a medium saucepan; bring to a boil. Simmer on reduced heat until sugars are dissolved. Add entire package of cranberries, and simmer on low until cranberries mixture thickens slightly, and remove from the stove. Cover and chill for 1.5 hours. Serve and enjoy!
Deep Sea Red Wine Holiday Cake (Chocolate)
Ingredients:
1 cup white granulated sugar
1/2 cup granulated brown sugar
1 teaspoon pure vanilla extract
2 teaspoons baking powder
2 and 1/2 cups all purpose flour
4 tablespoons unsweetened cocoa powder
4 medium sized eggs
1 cup butter
1/2 cup Deep Sea Red, Central Coast, 2008
1/4 cup brandy
1 12 oz (package) of semi-sweet chocolate chips
Whipped Cream (for serving)
Confectioners Sugar (dust for garnish)
1 cup sliced Strawberries or candied cherries (for garnish)
Directions
Preheat oven to 360 degrees F. Grease (with butter) a 9 inch cake pan. Mix butter, sugars, and eggs in a large bowl until creamy. Add vanilla, chocolate chips, red wine and brandy. Do not overmix (avoid tough texture). Add cocoa powder. Bake for 50 minutes, cool and dust with confectioners sugar. Garnish with whipped cream and fruit.
Tasty, yummy and you better buy a couple more bottles than what it says here because you know you will drink some too!
Stevie Wilson,
LA-Story.com
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