TV Dinner: Raspberry Wine Kicks Up Summer Recipes
Coyote Moon's Razzle Dazzle Raspberry wine takes center stage in Chef Chris Manning's recipes this week.
He uses the wine to make a thirst-quenching raspberry lemonade.
And he mixes the winery's Razzle Dazzle Raspberry Jalapeno jam with a commercial barbecue sauce to make a great barbecue sauce for grilling.
Click on the picture for his tips and tricks.
1/3 cup chilled Coyote Moon Razzle Dazzle Raspberry wine
2/3 cup lemonade
Lemon wedge for garnish
Combine wine and lemonade. Pour over ice and garnish with lemon wedge.
Raspberry Barbecue Sauce
1/2 cup Coyote Moon Razzle Dazzle Raspberry Jalapeno jam
1/2 cup barbecue sauce (such as Open Pit or Kraft)
Mix well. Use as a marinade and basting sauce.
Wednesday, March 12, 2014, Watertown, NY