Oh joy! A recipe! It’s been way too long! (Carolyn and Jason, you’ll like this one, I think)
Sarah’s Red Wine Sauce
1.5c red wine
1/2c brown sugar (loosely packed)
1 3″ cinnamon stick
15-20 black peppercorns
1 tsp vanilla
1 tbsp lemon juice
Throw everything in a pot and bring to a boil, then simmer for half an hour or so until you’ve reduced it to about half it’s original volume. You can simmer longer if you want a thicker sauce. Then strain it into a jar, and use to top vanilla ice cream.
Seriously, this stuff is like crack. And it’s a great way to use an old half-drunk bottle of wine.