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
- Total Time: 30 minutes
- Yield: 1 cup 1x
Description
A luscious red wine caramel sauce that adds a sweet, fragrant finish to ice cream, poundcake, fresh fruit, or chocolate desserts.
Ingredients
- 2 cups Cabernet Sauvignon or Merlot
- 1 cup granulated sugar
- 1 teaspoon cinnamon
- Dash of cloves
Instructions
- In a medium saucepan, whisk together 2 cups of Cabernet Sauvignon or Merlot, 1 cup of granulated sugar, 1 teaspoon of cinnamon, and a dash of cloves.
- Place the saucepan over medium-high heat and bring the mixture to a boil, whisking continuously until the sugar has completely dissolved.
- Once boiling, reduce the heat to a simmer. Continue to cook the mixture, stirring occasionally, until it has reduced to a thick, smooth caramel consistency. This should take about 20-25 minutes.
- Remove the saucepan from the heat and let the caramel cool slightly before using. It will thicken further as it cools.
- Serve the red wine caramel sauce over ice cream, pound cake, fresh fruit, or any rich chocolate dessert of your choice.
Notes
This sauce pairs wonderfully with vanilla ice cream, pound cake, or fresh fruit. It can be stored in an airtight container in the refrigerator for up to two weeks. Reheat gently before serving if it becomes too thick. Experiment with different red wines for subtle flavor variations.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 120
- Sugar: 27
- Sodium: 2
- Fat: 0
- Carbohydrates: 28
- Fiber: 0
- Protein: 0
- Cholesterol: 0
Frequently Asked Questions
What type of red wine should I use for the red wine caramel sauce?
A sweet red wine works best for this recipe, as it enhances the flavor of the caramel. Varieties like Merlot or Zinfandel are excellent choices.
How can I adjust the thickness of the caramel sauce?
If you want a thicker sauce, continue to reduce the mixture over low heat until it reaches your desired consistency, stirring frequently to prevent burning.
Can I use this red wine caramel sauce on desserts other than the Almond Poached Pear Brioche Cake?
Yes, this sauce pairs wonderfully with vanilla ice cream, pound cake, or even fresh fruit, making it versatile for various dessert applications.
My batch went a little further than suggested to reach a proper drizzle-thick caramel. Used it over vanilla ice cream and the poached pear brioche the writer mentions. Keeps in a jar for about two weeks in my fridge, though I’ve never seen it last more than a few days before we finish it off.
This is such a great idea, made it this past weekend and it was shockingly good!
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!