Gamay Noir, Star Anise & Cinnamon Syrup (Red Wine Syrup)

3:1 ratio of red wine to sugar, 1 star anise, 1 piece of cinnamon (or any aromatic you like! Vanilla beans and ginger are also wonderful.) You can use most red wines: I used Tawse Winery‘s lovely 2012 Gamay Noir that was given to me as a gift. Taste throughout the reduction and remove the aromatics before they become too pronounced.
Simmer until reduced 1/4 of the way. It will thicken upon cooling, so be careful not to thicken too far.
This is a great way to use up the bottom of the bottles, and it keeps for a long time. Serve it draped over fruit and ice cream, or paired with all things chocolate.

Gamay Noir, Star Anise, Cinnamon Syrup (Red Wine Syrup)
Gamay Noir, Star Anise, Cinnamon Syrup (Red Wine Syrup)
Gamay Noir, Star Anise, Cinnamon Syrup (Red Wine Syrup)
Gamay Noir, Star Anise, Cinnamon Syrup (Red Wine Syrup)
Gamay Noir, Star Anise, Cinnamon Syrup (Red Wine Syrup)

4 Comments Add yours

  1. gocooking says:

    Reblogged this on Go Cooking Kitchen Tales and commented:
    Lovely recipe for a Red Wine Syrup that can be used a number of ways to spruce up any dessert or steak. Thanks Lauren. Keep these coming!!

    Like

  2. gocooking says:

    This is a great idea for the use of the bottom of the bottle…thanks for sharing it! Keep them coming Lauren! 🙂

    Like

    1. Thanks so much for the support, and the reblog! 🙂

      Like

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