Red Wine Syrup

The dark fruit flavours of Cabernet Sauvignon are perfect for a syrup. The addition of brown sugar sweetens it up while adding some subtle caramel notes.

2 cups (500 mL) Cabernet Sauvignon or other dry red wine

1 tbsp (15 mL) fresh rosemary leaves, coarsely chopped

15 cloves

1 tsp (5 mL) fennel seed

1 cup (250 mL) brown sugar

1 In a small saucepan, combine wine, rosemary, cloves, fennel seed and sugar. Cook over medium heat for 2 minutes to dissolve sugar, then simmer over low heat for 15 minutes to infuse flavours.

2 Increase heat to medium-high and reduce liquid to ¾ cups (175 mL).

3 Carefully strain liquid and let cool. Refrigerate until ready to use and serve warm or at room temperature. Keeps in refrigerator for 2 weeks.

Makes about ¾ cup (175 mL)