Red Wine Syrup

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

Red Wine Syrup topping off Apple and Pear Crisp with Whipped Cream and Ice Cream

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.




One response to “Red Wine Syrup

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