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
Units
Scale
- 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