Mulled Red Wine Syrup

By mirelsonp

Sugar and spices turn even lesser-quality wine into a deeply flavored condiment good for drizzling on ice cream, chocolate desserts or citrus segments or for folding into Greek-style yogurt.

This recipe's particular combination of spices is on the delicate side, but cinnamon, cloves, allspice and/or black peppercorns can be used for a more pronounced flavor.

Make ahead: The syrup can be cooled, covered and refrigerated indefinitely. Adapted from a recipe by Michele Humes on SeriousEats.com

Ingredients

• 1 1/2 cups any variety red wine
• 1/2 cup sugar
• 1 vanilla bean, split (not scraped)
• 2 whole star anise
• 1 tsp pink peppercorns

Details

Servings 1

Preparation

Step 1

1. Combine the wine, sugar, vanilla bean, star anise and pink peppercorns in a wide pot or skillet over medium-high heat, stirring to dissolve the sugar. Bring to a boil, then reduce the heat to medium; cook for 10 minutes or until the liquid becomes syrupy and has reduced by about two-thirds.

2. Use a fine-mesh strainer to strain the syrup into a small container; discard the spices and let cool. Use immediately or cover and refrigerate.