Dad's Kitchen: Merlot Sauce

I'm not exactly sure where my dad got this recipe, but it's pretty delicious!

Ingredients

1 bottle merlot (Dad uses yellow tail - I used fetzer because it was on sale at don quixote for the same price as the yellow tail and I thought it'd be interesting to note any differences)
1 cup sugar (I used the Maui turbinado sugar, but I'd like to try honey or agave)
3-6 cinnamon sticks
orange zest

I quadrupuled this recipe.

Directions

Add wine, sugar, and cinnamon sticks together and bring to a boil stirring to dissolve the sugar. MEASURE the depth of the wine and then boil it down until the volume is reduced by 1/2. I should have timed it, but I think this process took about 2 hours for my 4 bottles.

When the wine is close to finishing it's reduction, zest the oranges and put ~1tsp. in each of the containers you're going to store it in. In my case they are 8oz. mason jelly jars - perfect! You may want to increase the amount of zest if you're using a large container.


Fill the jars (or whatever glass container you're using) and seal them. The mason jars were nice because they self sealed because the wine sauce was so hot when I put the lids on, so I didn't have to worry that they'd leak all over the place when I biked them to work!

The original recipe calls for the sauce to be poured over cut up orange sections. This is delicious! After trying the sauce with the oranges I think it's easier to imagine other foods to combine the sauce with.

Thanks Dad!