Comments on: Cherry Red Wine Sauce

By: kate

kate — Sun, 26 Jun 2011 23:28:54 +0000

Babs -- So glad you found my little corner of the Internet! Please let me know how the recipes work with Stevia. Make sure you try the Chocolate Raspberry Brownie Cake!

By: Babs

Babs — Sun, 26 Jun 2011 17:18:15 +0000

Ever try using Stevia instead of sugar? Found your blog (LOVE the pics!) looking for flourless cakes which led me to this amazing sounding sauce! I’m trying to get my family off sugar and flour but not off joy! Intend to try your cake and sauce with home-made ice cream….all with Stevia… Wish me luck!

By: kate

kate — Tue, 10 Aug 2010 18:18:50 +0000

Jody — Thanks for the update! Glad to hear that the extracts were a success!

By: Jody

Jody — Mon, 09 Aug 2010 23:47:13 +0000

Hi Kate, I just tried this recipe using the substitutions (anise and vanilla extracts), and it turned out wonderfully! While I can imagine that it might have been even more divine with the star anise and the vanilla beans, there was no complaint about the substitutions from any of my tasters (including myself!). Thanks!

By: The Food Hunter

The Food Hunter — Fri, 30 Jul 2010 17:00:26 +0000

This is my first time here. I love your blog…I know I’ll be back often.

By: kate

kate — Wed, 28 Jul 2010 01:34:59 +0000

Jody — Great questions! Living in the Big Apple I tend to take for granted relatively easy access to some hard-to-find ingredients. I haven’t made the recipe with extracts so I can’t promise that the result will be as full in flavor, but depending on how difficult it will be for you to locate the real thing it may be worth giving the extracts a go. As for the amounts, I would suggest using about 2 teaspoons of vanilla extract and just a few drops of the anise extract. You will probably want to taste the sauce frequently and adjust the amounts as needed. As long as you start with a good, fruity wine and juicy cherries you should end up with an incredible sauce whether you use the extracts or the originals. Please let me know how it works out!

Also, just for future reference, you can order good quality, hard-to-find spices online from Penzeys and I have heard stories of people purchasing great vanilla beans through suppliers on Ebay. Just a thought!

By: Rachel

Rachel — Tue, 27 Jul 2010 21:57:38 +0000

found you through slashfood. totally making your zucchini boats for dinner tonight. lol also twitter stalked & followed you there too!

i have a “lifestyle” blog (its a bit of a mish mash lol) & am always looking for new recipes to try out.
thank you!

By: Jody

Jody — Tue, 27 Jul 2010 05:34:26 +0000

I’m preparing to try this out at the end of the week, but I have a couple of questions.

First of all, I can’t find “Star Anise” anywhere in town. I have found “Anise Seed” (which I know is different) and “Pure Anise Extract” which is a clear liquid that smells of licorice. Are either of these substitutable for the Star Anise, or should I make a trip out of town to a bigger city that might have an Asian grocery store? If either are substitutable (I already have the extract in my kitchen), how much should I use in the recipe?

Secondly, (another substitution), tracking down vanilla beans is also proving to be a problem. Is vanilla extract an acceptable substitute (will I notice a marked reduction in taste quality), or again, should I take the trouble to search it out somewhere? Also again, what would be the substitution amount for pure vanilla extract?

Thanks for any help!

By: Maris

Maris — Mon, 26 Jul 2010 19:32:45 +0000

This looks so vibrant and delicious! Cherries and red wine sound like a brilliant combination.

By: joana

joana — Sat, 17 Jul 2010 22:18:04 +0000

i’m in love with your blog, it’s amazing