Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/2 cups sugar
- 1/2 cup water
- 1 /2 teaspoon nutmeg
- 1 cinnamon stick
- 4 black peppercorns, cracked
- 2 whole cloves 1 bottle (750 milliliters) Beaujolais wine
- 2 pint baskets California strawberries, stemmed and sliced
- =
Directions
To make caramel: In heavy 2- to 3-quart stainless steel saucepan mix all ingredients except wine and strawberries. Place over medium-high heat and stir until sugar dissolves. Then cook without stirring until mixture is a medium amber color. Be careful not to burn. (Once mixture begins to color, it will darken quickly.) Remove from heat and immediately pour in wine. Be careful, as mixture will boil up and spatter. Return saucepan to medium-high heat and cook, stirring occasionally, until caramel is dissolved. Then continue to cook until volume of mixture is reduced by one-third. (You should have about 2 cups.) Divide mixture between 2 large skillets; bring to boil. Add half the strawberries to each. Cook over medium heat until syrup is thickened and strawberries are transparent, 15 to 20 minutes. Cool. Makes about 2 cups sauce Serving Suggestions: Spoon over: ice cream; pound or angel food cake; pancakes, waffles or French toast; fresh melon wedges; roast duck, chicken, goose or game hens.