Red Wine Caramel Sauce
Have a bit of red wine left in a bottle that has been open a tad too long? Make a totally decadent caramel sauce and drizzle it over your next slice of pie or bowl of ice cream.
- 500 ml / 16.9 oz red wine
- 500 gm/ 16.9 oz caster sugar
- *optional 1 split vanilla bean or a stick of cinnamon
Put the red wine and sugar into a pot
Add the vanilla or cinnamon.
Bring up to the boil and simmer letting it reduce till it starts to look shiny and the bubbles increase. It will be reduced by a bit over ½. If it coats the back of a stirring spoon and you can run your finger over it and leave a trail it is done. Once it cools it will thicken more.
It will take approximately 10 minutes. The syrup can always be reduced a little more if it is not to your liking once it chills.