I will freely admit that I am a box wine drinker. There. I said it. It's not just all Almaden, my friends. You know that, right? I'm talking decent boxed wine. It's not stunning, but I just pretend I'm at an art opening. I like to have it around when I want just one glass of wine. I like that it lasts for a while. And it's always there when I need to cook. As they say, you should always cook with wine you would drink. By the end of the winter, though, I had a box left that had been sitting around a tad too long. I couldn't bear the thought of drinking it any longer (the down side of a box that holds five bottles of wine!). So I had a plan. First off I froze some in my teeny tiny ice mold. Aren't they cute?
|There's nothing for scale, but they are like the size of a boullion cube.|
Red Wine Syrup
8 cups of decent wine (mine was a medium-bodied Italian blend, not too fruity)
Put the wine in a good stock pot and boil it down in half. Then add:
2 cups of sugar
Return the wine and sugar to a boil. Keep it at a fast and furious boil until it looks syrupy and good to you. For me, this was 222 degrees on a candy thermometer. It was glossy and coated the spoon. See picture below.
Pour your syrup into jars. Yield is three half-pints. I didn't process this, but sealed the jars and put it in a dark, cool place: my basement cupboard. As it's just wine and sugar, I felt okay about this. But if you don't, just put it in the fridge. I'm sure it'll last up to a year in there.