Wine syrups are the answer to what you can easily have waiting in the fridge to tune up simple foods. A plate of fresh fruit, a scoop of ice cream or a store-bought brownie tastes a lot more interesting when drizzled with this syrup. It’s also pretty good on roasting chicken, lamb and especially pork. Brushed on grilling ribs, or yams—it’s really fine.
1 bottle full-bodied red wine (Malbec, Zinfandel, Barbera, Cabernet Sauvignon, or Rioja)
1/8 teaspoon salt
2/3 cup sugar, or to taste
1 teaspoon peppercorns, bruised
2 cinnamon sticks, broken
4 whole cloves
2 teaspoon vanilla extract
1. In a 12-inch straight-sided sauté pan combine everything and heat over medium high. Cook down the wine syrup, uncovered, until thick enough to lightly coat a spoon. Immediately turn into another container to cool down.
2. Store, covered in the refrigerator. Use the syrup at room temperature or warmed.
Copyright 2011 Lynne Rossetto Kasper
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