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