Nearly two weeks ago, I opened a bottle of wine to have a glass with supper. A single glass was all I wanted, so I corked it and left the rest in its bottle on the counter. Then, I forgot about the bottle. Ok, truthfully, I would see it every morning and think of a great recipe that included red wine, but then would opt for something easier (aka takeout) by the time I got home. It was one of those weeks or two. However, each day that it sat there, the guiltier I felt for having had only one glass of it, but not enough to want to drink it.
Two days ago, I decided I needed to do something with it because it was taking up real estate on my already limited counter space. Though I’m no wine expert, I know that a week and a half is too long to consider drinking it, so instead, I took inspiration from trip to Munich where I had Gluwien, but with a twist—by mulling down into a syrup.
Red Wine Syrup, serves 4 as a dessert topping
3 cups of red wine (I used Pinot Noir)
1 cup of sugar
1 stick of cinnamon
1 teaspoon of whole cloves
1-2 star anise pods
Combine all of the ingredients and boil until the mixture has thickened (roughly 30 mins). Strain into a container. Serve it atop of apple crisp, ice cream, pancakes, crepes, mixed into a dressing and more. It will last covered in the fridge for 2 weeks.