Lovely recipe for a Red Wine Syrup that can be used a number of ways to spruce up any dessert or steak. Thanks Lauren. Keep these coming!!
3:1 ratio of red wine to sugar, 1 star anise, 1 piece of cinnamon (or any aromatic you like! Vanilla beans and ginger are also wonderful.) You can use most red wines: I used Tawse Winery‘s lovely 2012 Gamay Noir that was given to me as a gift. Taste throughout the reduction and remove the aromatics before they become too pronounced.
Simmer until reduced 1/4 of the way. It will thicken upon cooling, so be careful not to thicken too far.
This is a great way to use up the bottom of the bottles, and it keeps for a long time. Serve it draped over fruit and ice cream, or it pairs beautifully with anything made with dark chocolate.