Spiced Red Wine Syrup

Wine syrups are the answer to what you can easily have waiting in the fridge to tune up simple foods. A plate of fresh fruit, a scoop of ice cream or a store-bought brownie tastes a lot more interesting when drizzled with this syrup. It’s also pretty good on roasting chicken, lamb and especially pork. Brushed on grilling ribs, or yams—it’s really fine.

Ingredients

• 1 bottle full-bodied red wine (Malbec, Zinfandel, Barbera, Cabernet Sauvignon, or Rioja)

• 1/8 teaspoon salt

• 2/3 cup sugar, or to taste

• 1 teaspoon peppercorns, bruised

• 2 cinnamon sticks, broken

• 4 whole cloves

• 2 teaspoon vanilla extract
  
  

Instructions

1. In a 12-inch straight-sided sauté pan combine everything and heat over medium high. Cook down the wine syrup, uncovered, until thick enough to lightly coat a spoon. Immediately turn into another container to cool down.

2. Store, covered in the refrigerator. Use the syrup at room temperature or warmed.