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.
- 2 cups Cabernet Sauvignon or Merlot
- 1 cup granulated sugar
- 1 teaspoon cinnamon
- dash of cloves
- 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.