Mulled Wine Syrup

1. 1

   Combine the wine, sugar, vanilla bean, star anise, and peppercorns in a wide pot or skillet over medium-high heat, stirring to dissolve the sugar.

2. 2

   Bring to a boil, then decrease the heat to medium; cook until the liquid becomes syrupy and has reduced by about two-thirds, about 10 minutes.

3. 3

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

4. 4

   Use immediately or cover and refrigerate.

5. 5

   Use white wine instead of red, and use 1 vanilla bean and five or six 1/4-inch slices of fresh ginger.

No additional tips available.