Cheerwine Punch
Three (2-liter) bottles Cheerwine, chilled
Two (46-oz.) cans unsweetened pineapple juice, chilled
Mix and chill. Serve in cups from a punch bowl. Makes 37 cups.
(Notes: The folks at the Cheerwine corporate offices say this is just as good with Diet Cheerwine for those who are watching their weight or sugar intake. For a fizzier version, use 2 (2-liter) bottles of Cheerwine and 1 (2-liter) bottle of ginger ale with the pineapple juice.
Cheerwine Ice Cream
2 cups milk
4 eggs
1 can sweetened condensed milk
1 (13 oz.) can evaporated milk
2 cups sugar
2-1/2 cups regular Cheerwine
Additional milk
Mix eggs and regular milk in double boiler and heat until steaming hot throughout. Add sugar and stir until dissolved. Remove from heat. Add sweetened condensed milk and evaporated milk. Chill. Add Cheerwine. Put mixture into 4-quart ice cream freezer container and add additional milk to bring mixture to fill line. Add cherries or nuts to taste, if desired. Freeze according to manufacturer’s directions.
Cheerwine Barbecue Sauce
One 12-oz. can Cheerwine
5 oz. molasses
6 oz. brown sugar
10 oz. basic barbecue sauce (tomato-based)
2 oz. distilled white vinegar
¼ teaspoon white pepper
¼ teaspoon cayenne pepper
¼ teaspoon black pepper
¼ teaspoon crushed red pepper
1 oz. liquid smoke
Combine all ingredients in a heavy saucepan. Bring to a boil, stirring constantly. Remove from head and let cool. Pour into a container and refrigerate until ready to use. Makes approximately 42 oz. of sauce. Enjoy with pork, chicken or beef.
Cheerwine Cake
(From the “Celebrate the Seasons” cookbook by Barbara McKay)
1 box devil’s food cake mix
1 teaspoon almond extract
1 cup Cheerwine
Prepare cake mix as directed on package. Substitute one cup of Cheerwine for water. Add almond extract. Pour into greased and floured pan. Bake as directed. Frost with Cheerwine frosting.
Cheerwine Frosting
1/3 cup Cheerwine
2-1/2 cups powdered sugar
½ cup margarine
¼ cup cocoa
1 cup chopped nuts
¼ teaspoon almond extract
Heat Cheerwine, margarine and cocoa together until mixture comes to a boil. Pour mixture over powdered sugar and blend until smooth. Stir in almond extract. Mix in chopped nuts. Cool slightly and spread over cake.
Cheerwine Poppy Seed Dressing
(Recipe from the Country Club of Salisbury)
½ cup Cheerwine syrup
1/3 cup honey
¼ cup raspberry vinegar
½ cup vegetable oil
1 tablespoon poppy seeds
Mix syrup, honey, vinegar and poppy seeds. Slowly add oil in a steady stream while whisking. Add salt and pepper to taste.
