1 clove garlic, minced
1 small onion, peeled and diced
3 tablespoons vegetable oil
1 tablespoon olive oil
3 teaspoons chopped fresh cherries, drained
3 (10 ounce) bottles creme de creme freeclassic red wine
3 tablespoons olive oil
1 tablespoon mission ciabattolo wine
In a medium bowl, blend the garlic, onion and olive oil. Mix in the oil, cover and refrigerate overnight.
Remove the meat from the marinade, and trim to desired size. Place Italian sausage and apple into a small grease pan. Remove from marinade, grease side down.
Combine lemon juice and water for color dressing. Mix well and allow to simmer on medium-low heat. Garnish with chopped maraschino cherries.