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Red Wine Caramel Sauce

Tanis Cusak
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.
Course Dessert, Sauce


  • 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.