Red Wine Caramel Sauce

by Kate on April 29, 2015

Red Wine Caramel Sauce -

Sometimes I’ll be in the kitchen and accidentally make something. Sometimes I even think, maybe this is something that’s never been done before. Silly me, a quick search on Google always bursts that bubble. So red wine caramel sauce is not a new discovery but I will tell you, if it’s not something you’ve tried before then you truly must. At the beginning of the month, I made an Almond Poached Pear Brioche Cake with Red Wine Caramel at which point I fell utterly in love.

I fell in love with that cake but I truly, deeply, madly fell for that red wine caramel. It came about almost by accident. My intention was to simply reduce some sweetened red wine a bit so that it could be drizzled over the cake. I didn’t fully intend to reduce it so much that it became a smooth, thick caramel but truth be told, I was distracted. I was making another baking project at the same time and was neglecting my reduction. I’m so very glad I was distracted because when I came back I had the most wonderful caramel sauce.Red Wine Caramel Sauce -

It was the perfect finished touch for that elegant cake but then I quickly realized it was also amazing over vanilla ice cream, pound cake or fresh fruit. You’ll be amazed by just how easy it is to make. It practically makes itself! It’s sweet, fragrant and truly something special. Give this red wine caramel sauce a try, I know you’ll agree.



Hungry For More? Here Are Some Other Red Wine Recipes

Red Wine Fig Jam - FoodBabbles.comRed Wine Fig Jam

Red Wine Chocolate Cake - @KDBabbles #chocolate #cake #wine #recipeRed Wine Chocolate Bundt Cake

Ruby Red Wine Chocolate Cupcakes - #glutenfree #veganRuby Red Wine Chocolate Cupcakes

Red Wine Caramel Sauce

20 minutes

Red Wine Caramel Sauce

Sweet, fragrant red wine caramel sauce.


  • 2 cups Cabernet Sauvignon or Merlot
  • 1 cup granulated sugar
  • 1 teaspoon cinnamon
  • dash of cloves


  1. Whisk together wine, sugar, cinnamon and cloves in a medium sauce pan. Place pan over medium-high heat and bring to a boil, whisking until sugar has dissolved. Reduce heat to a simmer and cook until thick and syrupy. Remove from heat and serve.

{ 7 comments… read them below or add one }

Mary Frances April 29, 2015 at 10:32 am

Wow!! Your sauce sounds absolutely divine! I can imagine it going well with so many desserts. Thanks for sharing!


Kate May 1, 2015 at 9:39 am

Thank you so much! I’m happy to hear you think so. It was really something special.


ChristineM April 29, 2015 at 4:38 pm

wow…. that sounds amazing!


Dana September 4, 2016 at 10:41 pm

It tastes and smells delicious!
Unfortunately I let it simmer too long so it was too thick, so much so, that after cooling it would have become hard candy (lollipop), so I added more liquid (red wine), and simmered again for additional time, this time watching like a hawk til the consistency became like syrup. It is truly extraordinary!


Kate September 12, 2016 at 9:11 am

Oh I’m SO glad you were able to save it!! And I’m glad you enjoyed it. It’s one of my favorite special treats.


Tonia September 15, 2016 at 7:34 pm

How long will the red wine caramel sauce keep, can it be canned for getting gifting?


Kate September 16, 2016 at 2:08 pm

I have never tried to can the caramel sauce so I can’t answer that question accurately but I really don’t see why not. It will keep for 1 month in the refrigerator but be sure to bring it to room temperature and then rewarm before serving. Hope this helps!


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