Spiced Red Wine Syrup
Prep time: 5 minutes
Cook time: 10 to 15 minutes
Total time: 20 minutes
Yield: Makes about 2/3 cup, multiplies easily, and keeps 3 months in the refrigerator.
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.
Ingredients
- 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
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Instructions
- 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.
About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
