Red Wine Caramel Sauce
Who doesn't like caramel sauce? Espcially one added with red wine! Try this simple recipe and glaze on your favorite dessert such as cakes and brownies! Use it as a dipping sauce for deep fried bananas and you have a winner!
1/2 Vanilla bean, halved lengthwise with the tip of a sharp knife (optional)
1 Cup full-bodied red wine
1 1/3 cups Sugar
1/4 cup Water
1 Tbsp. Butter
1. If you’re using it, scrape the seeds from the halved vanilla bean into a small saucepan, then add the pod and wine. Simmer over medium heat until wine is reduced to about 1/2 cup, about 10 minutes. Discard the vanilla pod.
2. While the wine is reducing, bring sugar and water to a boil in a heavy medium saucepan set over medium-high heat, stirring until sugar is dissolved. Boil, without stirring, swirling the pan occasionally until syrup turns pale golden. Continue to cook caramel, swirling pan, until it turns deep golden. (This part happens quickly, so don’t walk away from the stove!)
3. Remove from heat, then carefully pour in the wine – the mixture will bubble and steam. Simmer, stirring, until any hardened bits dissolve and the sauce thickens, about 5 minutes. Stir in the butter and serve warm, or cool and pour into jars. Makes about 1 cup.
Serves One Cup