Sugar and spices turn even lesser-quality wine into a deeply flavored condiment good for drizzling on ice cream, chocolate desserts or citrus segments or for folding into Greek-style yogurt.
This recipe's particular combination of spices is on the delicate side, but cinnamon, cloves, allspice and/or black peppercorns can be used for a more pronounced flavor.
Make Ahead: The syrup can be cooled, covered and refrigerated indefinitely.
Yield: Makes 1/2 cup
- 1 1/2 cups any variety red wine
- 1/2 cup sugar
- 1 vanilla bean, split (not scraped)
- 2 whole star anise
- 1 teaspoon pink peppercorns
Combine the wine, sugar, vanilla bean, star anise and pink peppercorns in a wide pot or skillet over medium-high heat, stirring to dissolve the sugar. Bring to a boil, then reduce the heat to medium; cook for 10 minutes or until the liquid becomes syrupy and has reduced by about two-thirds.
Use a fine-mesh strainer to strain the syrup into a small container; discard the spices and let cool. Use immediately or cover and refrigerate.
Adapted from a recipe by Michele Humes on SeriousEats.com.
Tested by Joe Yonan.
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