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.
Notes:
* 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
Ingredients:
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.
Such an interesting dish, never heard about this, looks very simple but delightful ✌✌ Lovelyyy Sunday Ronit☺☺
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Thank you Jyo, I’m glad you liked the recipe. Having such a syrup in the fridge helps making quick desserts anytime. Highly recommended! 🙂
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Looks too tasty 🙂
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Thank you! 🙂
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So the rule “if it’s not good to drink don’t add it to a recipe” doesn’t apply? It rarely happens but when it does I usually throw the wine out. Maybe I should start saving it as I do love fruit with a little wine syrup over ice cream 🙂
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I’ve decided for myself that this rule should only apply if the wine is seriously bad/vinegary. Otherwise, I see no reason to just toss it. I also don’t see the point in using very good/expensive wines in dishes that require lengthy cooking time. However, of course it’s individual. Give it a try and decide for yourself. 🙂
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I only drink varieties I enjoy and don’t experiment too much so I can say I never have any bad wine, thus no bottles to toss. Gifts from others are always good. The last time I can remember having a bad bottle was when some of my hubby’s homemade wine turned to vinegar and that was many years ago 🙂
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🙂
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Very creative. I like this idea!😃
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Thank you, I’m glad you liked the recipe. 🙂
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This is lovely, and yes, what a great way to use a disappointing wine
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Thank you Philip, I’m glad you liked the idea. 🙂
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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”.
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Sounds interesting and something I would definitely enjoy, though lengthy in preparation. 🙂
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So smart. I would use some in a vinaigrette, also! And it’s pretty!
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Thank you Mimi, I’m glad you liked the recipe. I like the idea of using it in a vinaigrette too. 🙂
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Very clever idea – sounds odd but I’ve also found that wine freezes ok in a plastic bag – I always have some to hand in the freezer for stews etc….
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Thank you Laura, I’m glad you liked the recipe. Freezing wine for cooking is also a great idea. It reminds me I used to make a Granita from wine. Time to go back to it! 🙂
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Good solution! Also like the idea to use syrup for sponge cake and lady fingers cookies!
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Thank you, I’m glad you liked the idea. The syrup is really great with cakes and cookies. 🙂
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What a great idea! This has happened to my husband and I many times. He usually just forces himself to drink it anyway. This is a much better option!
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Thank you Debbie, I’m glad you liked the idea. I admire your husband’s determination! 🙂
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Interesting recipe ! Looks pretty !!
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Thank you Megala! 🙂
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wonderful share as spring sets in!
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Thank you Nisha, I’m glad you liked the idea. Spring fruits are great with this syrup. 🙂
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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.
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Thank you Joanne, I’m glad you liked the idea. I liked the addition of nutmeg with banana and vanilla. 🙂
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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!
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Thank you Rini, I’m glad you liked the idea. I like to keep such a syrup in the fridge, for quick simple desserts. By now I’m making this even with moderately priced with wines I do like! 🙂
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Such a lovely dessert! I can just imagine the aroma and taste of all the spices mixed with the wine!😍😋
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Thank you Ursula, I’m glad you liked the dish. The aroma indeed so lovely with the fruits. 🙂
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Lovely dessert bursting with flavors.
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Thank you Deepti, I’m glad you liked the recipe. 🙂
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Ronit, this is pure genius! I do pears or peaches in Cointreau, but I’ve only read about spiced wine in medieval recipes. Thank you much!
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Thank you Dolly, I’m glad you liked the idea. It’s really useful when the wine is not to your liking. 🙂
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I’ll make it for my next Melave Malka shul gathering and surprise everybody!
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Glad to hear. Hope you’ll all enjoy it. Shabat Shalom! 🙂
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Shabbat Shalom, dear Ronit!
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Great idea and full of flavors.
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Thank you! 🙂
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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!
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Thank you Mollie, I’m glad you liked the idea. It indeed a great way to use wine which is not as good as expected. I hope you’ll enjoy it. 🙂
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I like how you took wine that was a “lemon” and made “lemonade.” The fruits in the syrup are beautiful, and sound delicious.
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Thank you Sheryl, for such a nice compliment. It is indeed the “lemonade” of lemony wine. 🙂
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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.
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Thank you Sandhya, I’m glad you liked the recipe. I hope you’ll enjoy it. I’ll be happy to read your comments. 🙂
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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!
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Thank you Marcellina, I’m glad you liked the idea. It does indeed remind of the poached pears, only a bit more versatile, as it can be used with uncooked fruits as well. 🙂
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Sounds and looks lovely!
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Thank you Sue Ellen! 🙂
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