Recipes

Strawberry Concord Wine Fruit Topping

Filling  French Toast  Fruit  Jam/Preserve  Spread  Topping 

• Cooking Time: 90
• Servings: yeild: 1 quart
• Preparation Time: 10
• 5 C frozen strawberries
• 3 Tbsp dry fruit pectin
• 2 C sugar
• 1 C semi-sweet Concord grape red wine

Cut large strawberries in half. (large chunks are ok as they will break down)

Pour wine into a large pan. Sprinkle in fruit pectin and stir until dissolved.

Set heat to medium and add sugar and strawberries and stir.

Bring to a boil, stirring frequently, then boil for about 10 min.

Lower heat to a low simmer and stir occasionally for about 1 ½ hours, until mixture thickens and strawberries break down a bit. (The topping will thicken a bit more after refrigeration)

Remove from heat and let cool down a bit.

Ladle topping into ½ pint sized jelly jars. Cover loosely with lids and cool to room temp.

Tighten lids and store in fridge for up to 4 weeks.

I was actually working on a similar recipe for a friend and then I remembered that this month's Bakespace challenge was for strawberries and eggs. So I made this topping to go along with my "Brandied French Toast". I used one of my favorite wines from a local Indiana winery (Oliver Winery), “Soft Red”, which is a semi-sweet red Concord grape wine, however, you could use any sweet to semi-sweet red wine. However, I would highly recommend a Concord grape, the flavors were amazing together! I've also made a similar, but healthier version using blackberries and honey, "Blackberry Concord Wine Syrup", which is also just as amazing. Use this topping for pancakes, French toast, muffins, cakes, toast, or ice cream. This recipe cannot be preserved as is (not enough sugar), it is a refrigerator type thin jam, but I'll be working on another version for canning....as soon as my strawberry patch starts producing ;)

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