Spicy wine sauce
4 servings
60 minutes
Spicy wine sauce is a true embodiment of warm aromas and refined flavors of European cuisine. Its recipe traces back to ancient traditions of preparing hot wine drinks popular in medieval Europe. This sauce combines the tartness of red wine with the soft sweetness of sugar and vibrant spicy notes of cinnamon, cloves, and black pepper. The addition of lemon and orange zest gives it freshness and a slight tanginess, while starch makes the texture delicate and silky. It pairs wonderfully with meat dishes, game, desserts, and cheeses, enhancing their flavors and adding deep aroma. It can be served hot or chilled, and storing it in the refrigerator allows you to enjoy this spicy perfection at any time.
1
Take good wine. Bring sugar, water, spices, lemon zest, and lemon (which can be cut into large pieces) to a boil and simmer for 5 minutes over medium heat.
- Red dry wine: 200 ml
- Sugar: 80 g
- Water: 200 ml
- Cinnamon: 1 piece
- Lemon: 0.5 piece
- Carnation: 5 piece
- Black peppercorns: 5 piece
- Orange zest: 0.5 piece
2
Pour in the wine, bring to a boil, let it simmer for a bit, and then reduce to medium or low heat to thicken. After 10 minutes, remove the spices or strain. Add starch that should be previously dissolved in a tablespoon of boiled water (to prevent lumps in the sauce).
- Red dry wine: 200 ml
- Cornstarch: 2 teaspoons
3
After adding starch, bring the mixture back to a boil and simmer for 2 minutes to eliminate the starchy taste. Then reduce the heat to medium or low and cook until the desired thickness is reached, stirring occasionally. Cook under control and stir. Remember that the sauce will thicken after cooling. It can be used both hot and cold. It stores well in the refrigerator.
- Cornstarch: 2 teaspoons