Ah, Manischewitz. We all love to poke fun at the super sweet wine, and yet I think we all secretly love it, Jews and non-Jews alike.
When Passover comes around and we buy a few bottles, I always catch my husband taking a swig right from the bottle. And while I don’t love drinking it, I do love using it in recipes like my Tuscan-style chopped liver, Manischewitz gin smash cocktail and even this retro wine cheese ball.
I also decided to use the empty bottles this year as festive vases. I mean, why not?
But I still had some leftover wine after the Seders were finished. What to do?
I made a BBQ sauce using the last sweet drops and smothered some chicken legs with it. But there are no shortage of ideas for using Manischewitz in ways other than drinking it from the bottle during Passover. Here are just a few of my favorites. And see below for my recipe for Manischewitz chipotle BBQ sauce.
2 Tbsp olive oil
½ medium onion, finely diced
3 garlic cloves, minced
1 cup ketchup
½ cup apple cider vinegar or white vinegar
1/4 cup brown sugar
1 canned chipotle pepper chopped plus 1 Tbsp chipotle sauce
3/4 cup Manischewitz wine
salt and pepper to taste
In a medium saucepan saute onions until soft and translucent. Add garlic and cook for 2 minutes.
Stir in ketchup, vinegar, brown sugar, chipotle pepper and sauce and wine. Bring to a boil and then reduce heat to low-medium. Simmer for 25-30 minutes stirring occasionally.
If sauce becomes too thick while cooking down, add 1 Tbsp of water to thin out.
Pronounced: KOH-sher, Origin: Hebrew, adhering to kashrut, the traditional Jewish dietary laws.