Ideas for using up nasty red wine

[Sparkletastic]

This is going to come across as thoroughly ungrateful but ILs have given us a case of red wine for Christmas that tastes like very alcoholic Ribena. They gave us the same case for DH's birthday and half of that remains on the rack. Other than fobbing it off to unsuspecting friends at dinner parties has anyone got any good recipes / drinks to use it up on? It's what the Sunday Times refers to as a 'Big Red' if that helps.

They say if you don't like to drink it, don't cook with it either.

However, I would either mull it in winter or sangria in summer. Enough heavy flavours in either to mask a bad wine.

Clean the sink?

And either tell them you don't like it, or suggest you'd like to try a different wine next time, or you'll have two cases a year forever.

Sangria is a great plan! Never quite get my arse into gear to mull anything. We should tell them I know. They are epically shit at present buying so this should have been a safe bet. It's just that DH and I like a dry red and swerve the jammy ones. I will tell him to manage his parents.... They asked us for money for Christmas. Maybe I should return the wine for their birthdays

Coq au vin uses loads of red wine. I also use red wine for poached pears. Both turn out well.

A jammy wine may make a decent sangria. Or you could have a student's sangria: red wine and Pepsi (I remember it as being very nice, but then I wasn't a drinker).

If it's just not to your taste, rather than actually nasty, then it will be fine for cooking with. Add a generous glass to any stew or tomato-based sauce. Not just red meat, chicken, fish and pulses stew really nicely in red wine.

A jammy wine makes a very nice wine jelly. Blackcurrant jelly made up with equal volumes of wine and water. Or higher proportion of wine, but may then need to use less liquid overall (a long time since I made wine jelly, so I don't remember exactly).

You could make a simple stock, using equal quantities of the red wine and beef stock (from a bottle of stock concentrate or those jellied things in little plastic packs, diluted with water), bring to the boil and reduce it a bit. Add some herbs to taste, a pinch of sugar if it's eye-wateringly acid, or squeeze of lemon juice if too sweet.
Then freeze it in small portions, eg ice-cube trays, and use a few whenever you're making gravy, pasta sauce, casseroles or minced beef dishes.
Tip - after the stock has frozen decant the cubes into plastic freezer bags. They should stay free-flowing.

Some brilliant ideas thank you all! Wouldn't have thought of stock. Poached pears I love. Scared of Student Sangria 😱

Boeuf bourgignon.....uses a shed load of wine, esp if you do a batch cook. X

Ooooo yes could fancy a nice boeuf bourgignon!

Mix it with Coca Cola for a lovely Calimuxto...

Equal volume of chicken stock and cheap red wine, bring to boil, add brown sugar then reduce makes a delicious gravy for chicken.

Oops - mistake. Don't cook pulses in wine, it makes them tough IIRC. It's fine with tinned beans, as they're already cooked. It's grains that cook well in wine.

Make red wine vinegar.

This beef recipe is lush and uses up a whole bottle of red wine in the marinade!

https://www.bbc.co.uk/food/recipes/braisedbeeffinreddwine_79613

Use some in a chilli or bolognese.