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 (480 ml) Cabernet Sauvignon or Merlot
- 1 cup (240 ml) granulated sugar
- 1 tsp cinnamon
- Dash of cloves
Instructions
- In a medium saucepan, whisk together 2 cups of Cabernet Sauvignon or Merlot, 1 cup of granulated sugar, 1 tsp 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, lb 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: Condiment
- Cuisine: French
Nutrition
- Serving Size: 1 tablespoon
- Calories: 120
- Sugar: 27
- Sodium: 2
- Fat: 0
- Carbohydrates: 28
- Fiber: 0
- Protein: 0
- Cholesterol: 0