Red Wine Caramel Sauce

1. 1

   Combine sugar and 2 cups water in a large saucepan. Cook, stirring on low heat, until sugar has dissolved. Bring to boil and cook without stirring for 10 mins, or until it starts to caramelize.

2. 2

   Meanwhile, combine wine, cinnamon and cloves in a separate saucepan on medium heat.

3. 3

   Remove caramel from heat and, standing back to prevent steam scorching, pour in warm wine mixture. Return to low heat and stir until smooth. Simmer for 30 mins, or until syrup has reduced to 3 cups.

4. 4

   Cool completely. Pour into bottles and store in refrigerator. To serve, add cherries and poach until just cooked. Cool and serve over vanilla ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.