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Recipe: Cranbernet Sauvignon

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Thursday, December 21, 2006

Cranbernet Sauvignon

2 servings

Cabernet sauvignon is a popular red wine that pairs well with beef and is often served at dinner parties. Here's an alcohol-free but festive copycat recipe created by chef Liz Scott for her new book, "Sober Celebrations" (Cleveland Clinic Press, March 2007). This drink is "meant to be sipped, like wine," Scott says.

Black currant juice or nectar is becoming more widely available at supermarkets; it is often carried by ethnic grocery stores.

1 cup black currant juice or nectar, such as Looza brand

1/2 cup unsweetened pure cranberry juice

1/2 cup no-sugar-added red grape juice, such as Kedem brand

1/2 cup plain seltzer

1 1/2 tablespoons balsamic vinegar, preferably a lighter, non-syrupy variety

Combine the ingredients in a glass pitcher and let it stand for 15 minutes at room temperature. Divide between two 10- or 12-ounce wineglasses and serve.

Per serving: 129 calories, 1 g protein, 32 g carbohydrates, 0 g fat, 0 mg cholesterol, 0 g saturated fat, 8 mg sodium, 0 g dietary fiber

Recipe tested by Leigh Lambert; e-mail questions tofood@washpost.com


© 2006 The Washington Post Company

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