Berry Cabernet Pops

Total Time: about 6 hours

Have you ever wanted to . . . Bottle your own soda? Boil your own bagels? Can your own tomatoes? Roast your own coffee? In her book Can It, Bottle It, Smoke It, Karen Solomon walks you through a slew of satisfying culinary projects to stock your larder and shower your friends with home crafted food and drink.

Karen is an author of books, magazine, newspaper and online articles, and she specializes in food crafting, recipe development and testing and , it’s worth noting, she makes and sells outstanding homemade peanut butter cups.

Directions

Combine all the ingredients in a blender or food processor and blend for about 2 minutes, until completely liquefied. Pour into six 4-ounce frozen pop molds, leaving about 1/2 inch headspace for the liquid’s expansion. Freeze until solid, at least 6 hours.

To release an individual pop, rotate it under a stream of running warm tap water for about 30 seconds. Never tug on the stick! Keep running it under water until the pop can be pulled out gently. (Should this fail, eat your pop from the mold with a spoon.)

How to Store It Kept frozen and completely covered, these will last for up to 4 months.

Yield:	Six four -ounce pops

What's Needed:

3-1/2 cups frozen raspberries, strawberries, or blueberries, or a combination
3/4 cup sugar
3/4 cup medium-bodied fruity red wine
2 tablespoons fresh lemon juice (from 1 lemon)

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Recipe brought
to you by Amy Tobin

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O as in Organizing: Peanut Butter and Jam Muffins	Gold Star Mini Meatloaf “Cupcakes” with Mashed Potato Icing	Berry Cabernet Pops
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Banana Bread	Peanut Butter Crispy Treats	Eat Clean Crispy Chicken Bites
Smoked Salmon Mousse	Caprese Skewers	Coconut-Peanut Butter Bars
Olive Bites	Vodka-spiked Cherry Tomatoes with Sea Salt	Pistachio-Goat Cheese Grapes
Sausage Rolls	Key Lime and Macadamia Bars	Strawberry Coffee Cake with Peanut Butter Streusel
Cinnamon Twists	Spicy Chicken Quesadilla	Make Mother's Day Memorable with a Smoothie
Peanut Butter Muffins	Sweet Sushi	Peanut Noodle Salad with Edamame
Jean's Orange Julius	Chicken and Salsa Tamales	Strawberry Poppers
Nosey's Peanut Butter Puppy Poppers	Katnip Krisps from Marsie's Menagerie	Sweet Potato Chips with Fried Sage
Oatmeal cookie with a breakfast boost	Tequila-spiked Fruit Salad with Lime	Fruit Flower Kabobs
Make- ahead cookie tips	Rose's Green Salsa	Blackberry Hand Pies
Holiday Sliders	Cinnamon Sugar Churros	Chunky Guacamole
Caramel Apples	Baked Stuffed Brie	Spinach Con Queso Dip
Red Pepper Cheddar Dip	Thai Chicken Salad in baked Wonton Cups	Jim Beam Tipsy Barbecue Sauce
Potato Poppers	Pumpkin Bread	Steak and Goat Cheese Pinwheels
Parmesan Parsnip Fingers with Chile Jam Dipping Sauce	Maggy's Oreo Truffle Footballs	Cayenne Cheddar Cocktail Crackers
Veggies and Dip in Shot Glasses	Oven dried Cherry Tomatoes	Goat Cheese and Oven-dried Cherry Tomato Crostini
Gingerbread Straws	Banderillas	Warm Rosemary Olives
Loaded Mini Baked Potato Skins	Chocolate Chip Cookies	Blue Cheese-stuffed Dates
Nutty Napoleons	Peanut Butter & Jelly Sushi	Peanut Butter Blossoms
Gingerbread Muffins	Classic Gingersnaps	No-Bake Peanut Butter Squares
Apple Cinnamon Whole Wheat Muffins	Loaded Mini Baked Potato Skins	Crab Rangoon with Sambal-Sesame Dipping Sauce
Dressed up Blueberry Muffins	Sausage Rolls	Banana-Chocolate Gorilla Bread
Fruit and Nut Granola

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Berry Cabernet Pops

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