Turn leftover red wine into a thick, tangy glaze that’s way better than store-bought balsamic using sugar and apple cider vinegar. The reduction process only takes 10 minutes! This glaze is great for drizzling over meats, cheese, or even desserts. It’s an easy way to use up leftover wine and make it feel less wasteful.
Yield: Approximately 1/2 cup of glaze from 4 cups of liquid.
| Ingredients | Instructions |
|---|---|
| • 3 cups red wine (Chianti or Montepulciano) • 1 cup apple cider vinegar • 3/4 cup sugar | 1. Combine the red wine, apple cider vinegar, and sugar in a copper or stainless steel pan. |
| 2. Bring the mixture to a boil, then reduce heat and let it simmer until it thickens into a glaze. The reduction process takes about 10 minutes. | |
| 3. Once the glaze is thick enough and has a tart yet sweet taste with a hint of red wine, remove from heat. |
Notes:
- The original recipe was inspired by using up leftover or past-prime red wine that wasn’t fit for sale anymore.
- This glaze can be used as a substitute for balsamic vinegar, offering a similar sweet and tangy flavor profile.
- Use a refrigerated plate to test the thickness of the glaze. Place a small amount of the hot mixture on the cold plate to cool quickly. If it’s still too thin, continue reducing.