I had a weekend recently that was inspired fully by wine. In an "everything that I made was related to wine" kind of way anyway. To kick it off, I made these yummy Sangria Cupcakes to share with my friends (and a couple of strangers) at a local wine festival. To make the frosting, you have to make a red wine reduction syrup, and the recipe leaves you with plenty of leftover syrup. I think it's just an awful thing to waste wine. So I wanted to come up with a way to use these leftovers.
When trying to come up with a recipe for the syrup, I was inspired by one of my favorite Pioneer Woman recipes - Peach-Whiskey Barbecue Chicken. I figured I could do some swap outs of the alcohol (wine for whiskey) and the fruit. My grocery store was having a sale on blackberries that day and I liked the idea of a red wine and blackberry combination. So that's what I used!
I followed along with most of the methods from Ree's (aka Pioneer Woman) recipe and just used my own flavors. It turned out great! I may have discovered a new favorite entertaining recipe here. It's basically a one-pot dish that cooks low and slow in the oven and can basically be ready to go when your guests arrive. And it can easily be made gluten- and dairy-free by skipping the butter and substituting corn-starch for the flour at the end.