• Yield: Makes about 2/3 cup, multiplies easily, and keeps 3 months in the refrigerator.

  • Time: 5 minutes prep, 10 to 15 minutes cooking, 20 minutes total

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

Lynne Rossetto Kasper
Lynne Rossetto Kasper has won numerous awards as host of The Splendid Table, including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, five Clarion Awards (2007, 2008, 2009, 2010, 2014) from Women in Communication, and a Gracie Allen Award in 2000 for Best Syndicated Talk Show.