Strawberries au Vin Rouge

• 1/2 cup seedless raspberry jam
• 1 cup Beaujolais or another light, fruity red wine
• 3 cups ripe strawberries
• Sprigs of herbs (basil, sage, savory or mint) for decoration, if desired Cookies, if desired

1. Mix the jam and red wine together in a bowl.
2. Wash and hull the berries.
3. Cut the smaller ones in half; quarter the larger ones.
4. Add the berries to the bowl and mix gently but thoroughly.
5. Cover the bowl with plastic wrap, arranging the wrap so it touches the berries and helps keep them submerged in the wine mixture.
6. Refrigerate until cold.
7. Serve the berries and surrounding liquid in wine goblets.
8. If desired, garnish with herb sprigs and serve with cookies.

seedless raspberry jam, another light, ripe strawberries, herbs

Taken from cooking.nytimes.com/recipes/1022 (may not work)