When cooking with wine, don’t use that bottle of cooking wine you’ve grabbed from the supermarket shelf. Use a wine you would drink, not the most expensive wines, but an enjoyable cheaper one. And don’t worry about serving wine-infused desserts to non-drinking guests. The alcohol content disappears when wine is cooked, leaving only the concentrated flavor.
To use wine as a sauce, make a wine reduction, turning a glass into a delicious, thick syrup. Use a frying pan instead of a saucepan when reducing wine—it will go quicker if there is more surface area. And be patient!
Here is how to make a Wine Reduction
- ½ cup wine
- 2 tablespoons agave nectar
In a frying pan over medium heat, combine the wine and agave nectar. Bring to a simmer and cook until the liquid is reduced to about half the quantity, and is thick and syrupy.
What to do with your wine reduction?
- Add a few tablespoons of red to your favorite chocolate truffle recipe for red wine truffles
- Add berries to your reduction and spoon the mixture into crepes
- Use a red reduction to top panna cotta
- Use it as a dressing on fruit salad
What else do you like to do with a wine reduction, share your tips below.
As seen in the Joy of Kosher with Jamie Geller Magazine Purim 2012 – Subscribe Now.