Mulled Red Wine Syrup
Makes 1/2 cup
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.
Adapted from a recipe by Michele Humes on SeriousEats.com.
1 1/2 C. any variety red wine
1/2 C. sugar
1 vanilla bean, split (not scraped)
2 whole star anise
1 tsp. 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.
Per tablespoon: 86 calories, 0 g protein, 14 g carbohydrates, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 2 mg sodium, 0 g dietary fiber, 13 g sugar.
ó The Washington Post