A delicious finishing touch for ice cream, poundcake, fresh fruit, or a rich chocolate dessert, this red wine caramel is reduces to pure sticky delight.
By Kate Donahue
Red wine caramel sauce is not a new discovery, but I will tell you, if it’s not something you’ve tried before then you truly must. 
At the beginning of the month, I made an Almond Poached Pear Brioche Cake with Red Wine Caramel at which point I fell utterly in love. (Click here for the recipe.)
It came about almost by accident. My intention was to simply reduce some sweetened red wine a bit so that it could be drizzled over the cake. I didn’t fully intend to reduce it so much that it became a smooth, thick caramel but truth be told, I was distracted. I’m so very glad I was distracted because when I came back I had the most wonderful caramel sauce.
It was the perfect finished touch for that elegant cake but then I quickly realized it was also amazing over vanilla ice cream, pound cake or fresh fruit. You’ll be amazed by just how easy it is to make. It practically makes itself! It’s sweet, fragrant and truly something special. Give this red wine caramel sauce a try, I know you’ll agree.
PrintThe Ultimate Dessert Sauce: Red Wine Caramel
Description
A delicious finishing touch for ice cream, poundcake, fresh fruit, or a rich chocolate dessert, this red wine caramel is reduces to pure sticky delight.
Ingredients
- 2 cups Cabernet Sauvignon or Merlot
- 1 cup granulated sugar
- 1 teaspoon cinnamon
- dash of cloves
Instructions
- Whisk together wine, sugar, cinnamon and cloves in a medium sauce pan. Place pan over medium-high heat and bring to a boil, whisking until sugar has dissolved. Reduce heat to a simmer and cook until thick and syrupy. Remove from heat and serve.
- Category: Dessert, Sauce
This is a great dessert sauce, don’t let the red wine fool you!
love this! made it a little thicker and added it to my chocolate truffles making a caramel red wine truffle they were wonderful!
Hi Kate,
Thank you for sharing this great recipe!
Few days ago I was trying to emulate the recipe of a Greek restaurant where I use to eat yogurt with a topping sauce very similar to your Red Wine Caramel sauce, the difference is that the Greeks add grapes to the caramel sauce during the cooking process and the final result is delicious!
At the end of my trial a got what a was looking for, the great grape caramel sauce.
Regards
Gilberto Godoy
Can this be stored in refrigerator for how long?
No, I would use this immediately.
What a great idea! I am sending my Mom home with a jar of sauce to add to her ice cream or pancakes over the winter! It was a great thing to use on a bottle of red wine that we tried and weren’t thrilled with! Thanks for the recipe!
I’m so glad you enjoyed this!