by David Fisco
1 December 2010
Word count: 131
Dessert | Boiling
This sophisticated dessert sauce retains the flavor of the wine and incorporates a sweetness that isn't overpowering.

  • 2 cups Zinfandel
  • 1 cup white sugar
  • pinch of salt

  1. Combine Zinfandel, sugar and salt in saucepan.
  2. Attach candy thermometer to saucepan.
  3. Over medium-high heat with light stirring, boil and reduce to between the thread and soft-ball stage. With my thermometer, I need to take the sauce closer to soft-ball, but candy thermometers vary, so you will need to find the best consistency for you.
  4. Pour into heat-resistant bowl, cover with plastic wrap and cool completely in refrigerator. The sauce can be stored several days in the refrigerator.

Equipment needed

  • saucepan
  • candy thermometer
  • stove
  • spoon
  • heat-resistant storage bowl
  • plastic wrap

Further details
Yields about 1.5 cups.
Preparation time is approximately 20 minutes.