Of all the festive season leftovers, half-drunk bottles of wine are probably the hardest to deal with. Drinking them is the obvious solution, but there’s only so much of that you can do before things get a bit messy. Freezing them in neat containers to add to risotto is another option that only works if your freezer isn’t full of containers of stock you made from the ham bone. But in a bid to make some space in the fridge I devised this handy syrup that uses up the remains of a bottle of pinot noir and some strawberry jam. Even better, it can be poured over leftover icecream.
Red wine and strawberry syrup
This is really good poured over vanilla icecream and strawberries for a grown-up sundae, but you could also try it over pancakes or any kind of plain cake. I used strawberry jam because that’s what we had, but another good fruity variety would work well. Not sure about raspberry though, unless you don’t mind the pips. I’m quite keen to try one with white wine and marmalade, but we never seem to have any white wine left over…
250ml red wine
1/2 cup strawberry or raspberry jam
1/3 cup sugar
1/2 tsp red wine vinegar
Put the wine, jam and sugar in a small saucepan over medium heat. Let it simmer for 10-15 minutes, until syrupy (stirring occasionally). Remove from the heat and let cool, then taste. Add the vinegar (or a few drops of lemon juice) if it seems too sweet. Pour into a clean jar and store in the fridge.
Have a great weekend, everyone x