I started to type that this recipe is a good way to use up extra wine. Then I realized what I was saying and deleted all of that! This is a good way to use up wine that is maybe a bit past its prime, or that maybe wasn’t your favourite, but who has ever heard of extra wine?

You might ask, what does one do with spiced red wine syrup? It is surprisingly versatile, and plays well with fruit, ice cream, cheesecake and even as a shock of colour and flavour in the filling between layers of cake.

Ingredients:

• 1/2 bottle red wine (no need to be too precise here, a little more or less won’t be a problem)
• 1/2 cup sugar
• 1 tsp cinnamon
• 1/2 tsp cloves

Directions:

1. Place all ingredients (1/2 bottle wine, 1/2 cup sugar, 1 tsp cinnamon, 1/2 tsp cloves) in a saucepan
2. Bring to a simmer over medium heat
3. Simmer for 20-30 minutes uncovered, stirring occasionally
4. Once mixture starts to thicken, remove from heat and let cool, store in fridge

Notes:

• This will continue to thicken as it cools, if it gets too thick you can add hot water (a spoonful at a time) to thin it back out