Casserole is too vinegary.

[MaryMotherOfCheeses]

what can I do to balance it a bit?

I followed the recipe, large quantity of wine. I've already put in stock to water it down.

what do you think?

can you just cook it down a bit more, the more you cook it the mellower it will be IME.

It's been in the oven for two hours already. without a lid, so it will have reduced a fair bit.

Any ideas?

Hmmm what about some putting it on the hob and adding small dots of butter to soften the taste a bit or maybe cream if you have any?

how about adding some redcurrent jelly or cranberry sauce if its red meat. The sugaryness will neautralise the acid. If its chicken based then real ream should do it as well. Or just, like Janitor said, a teaspoon of sugar.xx

This happened to me once with a sausages and wine thing. I kept adding sugar till it was ok. Just put in a little at a time but expect to put it quite a bit.

Sugary stuff. That sounds sensible.

Thanks all. We only ate a small amount of it this evening (was only really cooking the meat cos the sell by date was yesterday...) so it will go in the fridge until tomorrow now.

Redcurrant jelly will probably work really well. thanks.