Description
A luscious red wine caramel sauce that adds a sweet, fragrant finish to ice cream, poundcake, fresh fruit, or chocolate desserts.
Ingredients
Units
Scale
- 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