Spiced Red Wine Syrup with Fruits

Opening a bottle of wine and realizing it’s not as good as expected, makes one wonder what to do with it. It’s not bad or spoiled enough to throw it away with a clear conscious, yet at the same time, it’s not going to work as an enjoyable drink.
My usual solution is to add such wines to stews, but as I wasn’t planning on making any, I had to find another way to use it. So, I’ve decided to cook it down with brown sugar and spices, to create a tasty syrup.Adding a couple of tablespoons of the syrup to a bowl of fruits created a quick, tasty and light dessert. The aroma and sweetness of the syrup, combined with the tartness and sweetness of the fruits, is a wonderful ending to any meal. The fact it is also vegan, lactose and gluten free, is another plus when entertaining a large group. Try it and enjoy.

* The cooked syrup will keep, in an airtight container in the fridge, for up to two weeks.
* For a bit more elaborate dessert, use sponge cake, or lady fingers cookies, as a bed for the fruit, then top it all with whipped cream, or a scoop of vanilla ice cream.
* Any fruits can be used instead of the ones shown.
* I used Pinot Noir wine, but any will do. Just remember to adjust the amount of sugar according to the acidity of the wine.

Prep time: 5 minutes
Cooking time: about 25 minutes
Makes: 1 cup

3 cups red wine (see notes)
¾ cup brown sugar
1 stick cinnamon
2 star Anise
5 cardamom pods, slightly crushed
About 8 whole cloves

1. Mix the wine, sugar and spices, in a medium pot and bring to a boil. Lower the heat to low and cook for about 25 minutes, or until the liquid is reduced to third of its volume. Let cool to room temperature before straining.
2. Use immediately, or keep, in an airtight container in the fridge, for up to two weeks.

To serve with fruits:
Bring the syrup to room temperature. Place the fruits you choose to use in serving bowls. Add 2 Tbs syrup to each bowl, from the side, and serve.

51 thoughts on “Spiced Red Wine Syrup with Fruits

  1. judilyn says:

    I dunno nuthin’ ’bout wine, but saw an interesting video the other night – Bill Briwa on The Great Courses – made what he called Bachelor’s Jam. It was a variety of fruits marinated for a couple of weeks in wine and then used in various ways. There was sugar in it, so presume it was pretty sweet in the aggregate. I fell asleep halfway through, so saw him use it only as a topping on various “puddings”.

    Virtual hugs,

    Liked by 1 person

  2. NoPlateLikeHome.com says:

    Sounds like a great use of unliked wine. I just finished a bowl of vanilla with banana slices and ground nutmeg sprinkled on top! I’d never imagine it could taste so good. I’m sure you thought the same of your wine syrup.


  3. Rini says:

    Great idea Ronit. It’s not often that I find wines that I don’t like, but if I do I’ll have to keep this in mind. It’s such a nice treat and your additional elaborate ideas are good complements to the recipe!

    Liked by 1 person

  4. FrugalHausfrau says:

    Genius!! I use wine even if it’s vinegary, which is my mind is different than an off musty corked taste. I just find recipes that are great with a more acidic taste.

    But I do love this idea of using…maybe we should say a wine that’s not up to par? rather than wasting it. And my go to, like you, is stews, but what are you gonna do in the summer! Now I know!

    Liked by 1 person

  5. Sandhya says:

    This looks so good, Ronit ! I love how versatile it is with different fruit and I like that idea of having sponge cake and ice cream with it. Going to try this for sure.

    Liked by 1 person

  6. marcellinaincucina says:

    Excellent idea! Yes, I’m the sMe, I usually keep that wine for my casseroles or braises. This is a great option – reminds me that I used to poached pears in red wine. They were delicious which I’ll bet this is too!

    Liked by 1 person

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