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.
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.
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Red Wine Caramel Sauce
- Total Time: 35 minutes
- Yield: Approximately 2 cups 1x
Description
Transform leftover red wine into a decadent caramel sauce perfect for drizzling over desserts like ice cream or pie, or even as a sweet addition to toast.
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
- In a medium saucepan, combine the red wine and caster sugar.
- Add the optional vanilla bean or cinnamon stick for additional flavor.
- Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
- Once boiling, reduce the heat to a simmer and let it reduce, stirring occasionally, until the sauce becomes shiny and the bubbles increase in size, indicating it has thickened. This should take about 20-30 minutes.
- Remove from heat and let cool slightly before using. The sauce will continue to thicken as it cools.
Notes
This sauce pairs wonderfully with ice cream, cakes, and fresh fruits. It can also be used as a base for drinks or drizzled over pavlova. Store in an airtight container in the refrigerator for up to two weeks. If the sauce becomes too thick, gently reheat it to return to a pourable consistency.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 tablespoon
- Calories: 120
- Sugar: 30
- Sodium: 0
- Fat: 0
- Carbohydrates: 30
- Fiber: 0
- Protein: 0
- Cholesterol: 0
Frequently Asked Questions
Can I use any type of red wine for this caramel sauce?
Yes, you can use any type of red wine you have on hand, but a fuller-bodied wine will generally provide a richer flavor.
What consistency should I expect for the Red Wine Caramel Sauce?
The sauce should be thick and syrupy, similar to traditional caramel, and will thicken further as it cools.
How do I incorporate the Red Wine Caramel Sauce into desserts?
You can drizzle it over ice cream, mix it into fresh fruits, or use it as a topping for cakes and pavlova.
So easy to do and looking very delicious and tasty. Great idea.