Reduce your leftover wine down to make this wonderful glacé. Store it at room temperature for two or three months and serve on just about anything. It's great drizzled over seafood, poultry, steak and even cheese.
Servings: Makes 1/2 cup
- 2 cups (16 ounces) red wine
- 2 tablespoons corn syrup
Combine the wine and corn syrup in a small saucepan. Bring to a boil over medium-high heat. Boil until reduced to a syrupy consistency, about 10 minutes.
Recommended variation: Substitute 2 cups balsamic vinegar for the wine to make a balsamic reduction.
(Per tablespoon) 60 calories, 0 grams fat, 0 grams saturated fat, 0 mg of cholesterol, 10 mg sodium, 5 grams carbohydrate, 0 grams fiber, 0 grams protein