Red Wine Caramel Sauce

Have a bit of red wine left in a bottle that has been open a tad too long? Make a totally decadent caramel sauce and drizzle it over your next slice of pie or bowl of ice cream.

Red Wine Caramel Sauce

I am bringing this to you just in time for party season. What better time is there for a really good idea?. This Red Wine Caramel sauce is made from leftover red wine.

Now stop it.

Of course you have Red Wine left over. Well, if you don’t you need to get some because this is a sensational way to re-purpose it.

This Red Wine caramel is quite the treat. It is so simple and so handy you will wonder why you haven’t made it before. It’s great on ice cream of course but it can also be used as a base for drinks, on cakes and mixed through fresh fruits. Drizzle it onto pavlova or over cream when serving with a tea cake. Why, just the other day we spread our sourdough with peanut butter and spooned this syrup over the top. Heaven on toast.

If you think of any other ways to use it let me know.


Red Wine Caramel Sauce
 
Have a bit of red wine left in a bottle that has been open a tad too long? Make a totally decadent caramel sauce and drizzle it over your next slice of pie or bowl of ice cream.
Author:
Recipe Type: Sauce, Dessert
Ingredients
  • 500 ml / 16.9 oz red wine
  • 500 gm/ 16.9 oz caster sugar
  • *optional 1 split vanilla bean or a stick of cinnamon
Instructions
  1. Put the red wine and sugar into a pot
  2. Add the vanilla or cinnamon.
  3. Bring up to the boil and simmer letting it reduce till it starts to look shiny and the bubbles increase. It will be reduced by a bit over ½. If it coats the back of a stirring spoon and you can run your finger over it and leave a trail it is done. Once it cools it will thicken more.
  4. It will take approximately 10 minutes. The syrup can always be reduced a little more if it is not to your liking once it chills.

 

Tania Cusack

After completing Culinary School in Sydney, Tania travelled the world working as a Chef in restaurants, doing catering and cooking on road for a travel company in Europe and the US. Once back at home, the birth of her son meant a change, and during his small years, she enjoyed jobs in wholesale food, buying Artisan food products, testing and recipe writing as sales and educational tools. Tania is now back to what she loves, working as an in house Chef for a large retailer, conducting Cooking Classes and writing recipes for her blog.

More Posts - Website - Twitter - Facebook

1 Comment

Leave a Reply

Your email address will not be published.

Rate Recipe: