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- 4 cups Hy-Vee Short Cuts strawberries, sliced and divided
- ½ cup Cabernet Sauvignon red wine, divided
- 1 tsp Gustare Vita aged balsamic vinegar
- ¼ tsp Hy-Vee ground black pepper
- 1 tsp Hy-Vee corn starch
Combine 3 cups strawberries, ¼ cup wine, balsamic vinegar, and pepper in medium saucepan. Bring to a boil over medium heat; reduce heat to medium-low heat. Simmer, uncovered, 4 to 6 minutes or until strawberries begin to break down.
Stir together remaining ¼ cup wine and corn starch. Remove saucepan from heat; stir corn starch mixture into strawberry mixture. Return saucepan to heat. Cook and stir 1 to 2 minutes more or until slightly thickened.
Remove saucepan from heat; stir in remaining 1 cup strawberries. Cool slightly. Serve warm or chilled over cooked poultry or seafood. Store covered in refrigerator for up to 3 days.
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 0g||0%|
|Saturated Fat: 0g|
|Trans Fat: 0g|
|Total Carbohydrate: 11g||4%|
|Dietary Fiber: 3g||11%|