2poundsDriscoll's strawberrieswashed, hulled, and sliced
1/4cupHandCraft Cabernet Sauvignon
1TablespoonHandCraft Cabernet Sauvignon
Combine sliced strawberries, 1/4 cup Cabernet Sauvignon, and sugar in a 2-quart heavy-bottomed saucepan.
Heat over medium flame so that the berries are barely simmering (you'll probably have to reduce the temperature once they start) until they are softened and liquid reduces, about 25 minutes (low and slow is the best way to go).
Add the butter and stir in until melted (helps with foaming).
In a liquid measuring cup, whisk together the remaining 1 Tablespoon Cabernet Sauvignon, Cointreau, and cornstarch.
Stir into strawberries and cook for 2-3 more minutes, or until thickened.
You will end up with more than you need. Feel free to use the remaining strawberry filling as a topping for pancakes or ice cream! Store in the refrigerator for up to 3 days.