Why drink when your meal can be intoxicating enough? Reduced Red Wine sauces are great and impressive! They’ll lace your foods with beautiful flavors. You could couple them with braised steak or grilled red meat, Chicken breasts, Salmons, puddings or a variety of desserts……and it will only add on to the warmth! It has this sweet, rich and intense taste and is quite a delight to have. I prefer to do it with Merlot, but Sauvignons are amazing too. The mantra for the best wine sauce, depends on the quality of wine you use — use the best full-bodied wine you find. For a much more milder and thin sauce, you may also use the Rosé wine (though I personally like the rich sauce I get through Merlots!). The process of reducing, or prolonged evaporation while cooking the sauce, leaves behind a thick, dense sauce with a richer taste.
For the Red Wine Sauce, you will need:
- 1 cup Red Wine
- 1/3 cup white sugar (use brown if you’d like a darker sauce)
- 1/2 tsp ground cinnamon
- 3 pinches ground cloves
- 3 pinches ground nutmeg
- A few drops of vanilla extract
- 1/2 tbsp sweet cream butter
Mix all ingredients in a pan and heat gently over medium heat until all sugar dissolves. Give a quick stir and reduce the volume to about it’s 2/3rd. When done, take off from stove. If you’d like a more syrupy sauce, then heat for a little more, so some of the wine base evaporates to leave behind a thicker syrupy sauce.
(Tip: Cabernet Sauvignon or Merlot make the best sauce; Variation: I made this sauce with Red Rum too and it was great!)
I couldn’t manage time to click a decent picture of the sauce today. So, I am posting a rather old picture (by old I mean VERY old, from 2011!) of my red wine sauce that I had used on a I finally have a better featured image of the reduced red sauce, with my cherry cake, without the frosting! However, I have still retained the very very old pic old the red wine sauce I had with my Classic White Bread Pudding with raisins and cranberries. (The Ladyfinger biscuits were used to garnish)