A few years ago I found a recipe for a red wine fruit jam. I’ve been sitting on the recipe for a while, having never made it. I honestly can’t remember where I found it, but decided to finally give it a go. Making a few adjustments, the base recipe is cabernet wine, canned prunes, dried cherries, craisins & raisins. Simmer everything together and then puree it. There are no spices in the recipe, but you could easily add cinnamon, hot pepper or Chinese 5. Go nuts.
I’m glad I finally made it, because it tastes great. It’s fairly tart, though well-balanced. I started thinking of all its potential uses and spin-offs. It would easily pair with meat, charcuterie and cheese. But I think it would also go well in a dessert or shaken into a cocktail. It could be blended into a buttercream or ganache, or maybe even a pastry cream.
Then, there are the dipping sauces. I made a 50/50 ratio with both mayo (pictured below) and ketchup. I decided to fry up some panko-crusted shrimp and try out the sauces. The shrimp worked well with the regular, ketchup and the mayo. I also dipped some tater tots in it. Don’t judge.
I’m thinking that the average cranberry mayo just got an upgrade. Try some on your turkey sandwich.
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Chris Spear
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