Sauces
Deglaze the pan after frying or baking meat with a mixture of water and vino cotto. No flour or butter needed to make a thickened sauce.
A non-balsamic vinaigrette can be made combining other vinegar, olive oil and vino-cotto. Combine vino cotto and tomato sauce and other sauce ingredients to make a marinade for ribs or as a barbecue sauce.

Vino Cotto Marinated Strawberries
Clean and thinly slice strawberries and marinate in lemon zest, sugar and vino cotto to taste. Serve by drizzling olive oil over the strawberries and accompany with pannacotta or ice cream.

Witlof Salad with Vino Cotto Dressing
Peel and wedge one large orange toss in olive oil and then grill until caramelised.
Pull witlof apart and place in a bowl. Poach one bunch of asparagus in boiling salty water in a pan. When bright green remove asparagus and water and melt butter in the pan.
Add 4 table spoons olive oil, 2 tablespoons vino cotto and sea salt to taste.
Place all ingredients in a bowl and serve immediately.

Baby Onions Roasted in Vino Cotto
Heat the oven to 120 degrees. Place 500gms baby onions in aluminium foil and pour over whisked .5 cup vino cotto and .25 cup olive oil. Close foil over onions and bake for 2 hours.

Vino Cotto Glazed Pork Belly
Place pork belly skin side down in a heavy roasting pan. Add 2 cm of water, season with salt and place in a 180c oven. Replenish with water while cooking. After 20 minutes turn it over; score the skin and season with salt and other spices for taste. Roast for another 90 minutes. 15 minutes before the end of cooking glaze the skin with Cheetaning Vino Cotto. Rest for 5 minutes after cooking, then slice and serve.

Vino Cotto Roast Pork Ribs
Place ribs in a flat based bowl. Combine three tablespoons quality extra virgin olive oil, finely chopped sprigs of Rosemary, salt and pepper to taste and three tablespoons Cheetaning Park Vino Cotto. Pour over ribs and allow to sit for three hours basting every half hour.

Vino Cotto Vinaigrette
Add Cheetaning Vino Cotto to Cheetaning Red Wine Vinegar before adding to quality extra virgin Olive Oil, then adjust the amount to taste.

Vino Cotto Nutty Pear Muffins
Sift 375g self raising flour, stir in one cup chopped pecans, 150g chopped soft blue cheese, 450g drained chopped canned pears and two table spoons Cheetaning Park Vino Cotto. Beat two eggs, add half a cup vegetable oil and half a cup milk, then combine all ingredients and spoon into a baking tray and bake for 20 minutes.

Vino Cotto and Coffee
Enjoy a cup of coffee with Cheetaning Park Vino Cotto as a sweetener or to use to dunk Biscotti in.

Vino Cotto Desert
Drizzle Cheetaning Park Vino Cotto over panna cotta or over ice cream.

Baking
Substitute vino cotto for honey or golden syrup when making cakes and biscuits.

Pick me up
A quick sip of vino cotto helps the day along.