RED WINE CARAMEL. Leftover brilliance.
I am bringing this to you just in time for party season. What better time is there for a really good idea?. This Red Wine Caramel sauce is made from leftover red wine.
Now stop it.
Of course you have Red Wine left over. Well, if you don’t you need to get some because this is a sensational way to re-purpose it. Even the kiddies wont know. OK that bit is a joke. Maybe not give it to the kiddies even though their is no alcohol left in it after cooking. Feeding them red wine on their ice cream may just be a step too far.
When I was growing up in the 60’s and 70’s there was a little bit of a different slant on parenthood and how far you could actually step. Things were a little more lax.
Consider, there were no baby capsules in cars, Mum beat us with a wooden spoon and NO ONE wore a bike helmet. There was no internet and we didn’t know any better, in fact neither did our parents obviously. On special occasions some desserts included alcohol, in fact so did some baby bottles. On the occasion, Dad would break out the Creme de Menthe anointing each of our bowls of Ice Cream with the lurid green mentholated spirit. I don’t remember feeling any effects from it, or maybe I just can’t remember – literally.
Anyhoo, it was alright for me but my youngest sister developed a real liking for the stuff. It would gradually disappear and on one such occasion when Dad reached into the buffet, the bottle was bone dry. This did cause quite a number of recriminations and there was all kinds of finger pointing. In the long run though, we knew who to blame, because the youngest of the four of us had also developed a bit of a liking for the sweet Sherry. The Sherry was stored in a lovely decanter, and when lifted, it played “Greensleeves”. This seemed to be something she had failed to notice, for at only 7 or 8 she probably enjoyed a little music box tune each time she lifted it for a swig. For a while it had been our secret, a drunken baby sister was a bit funny until we were lined up and questioned. At such a time there seemed no reason not to squeal and although she wasn’t punished, special green ice cream was taken from the menu and the decanters stored in a locked cabinet.
I digress though because this Red Wine caramel is quite the treat. It is so simple and so handy you will wonder why you haven’t made it before. It’s great on ice cream of course but it can also be used as a base for drinks, on cakes and mixed through fresh fruits. Drizzle it onto pavlova or over cream when serving with a tea cake. Why, just the other day we spread our sourdough with peanut butter and spooned this syrup over the top. Heaven on toast.
If you think of any other ways to use it let me know.
- 500 ml / 16.9 oz red wine
- 500 gm/ 16.9 oz caster sugar
- *optional 1 split vanilla bean or a stick of cinnamon
- Put the red wine and sugar into a pot
- Add the vanilla or cinnamon.
- Bring up to the boil and simmer letting it reduce till it starts to look shiny and the bubbles increase. It will be reduced by a bit over ½. If it coats the back of a stirring spoon and you can run your finger over it and leave a trail it is done. Once it cools it will thicken more.
- It will take approximately 10 minutes. The syrup can always be reduced a little more if it is not to your liking once it chills.