Pinot Noir Syrup - How To Make Pinot Noir Syrup
Sauces and Condiments - Seafood Sauce

Excellent served with salmon.

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Pinot Noir Syrup

1/2 cup granulated sugar*
2 cups pinot noir wine
1 sprig rosemary, plus 1 teaspoon finely chopped rosemary
1 tablespoon good-quality balsamic vinegar
1 tablespoon butter
Salt and freshly ground black pepper, to taste

* If necessary, you can substitute another type of red wine.

Cook sugar over medium heat in heavy-bottomed non-stick saucepan. Do not stir (shake the pan occasionally to redistribute sugar) until sugar liquefies and begins to turn brown, about 10 minutes.

Remove the pan from the heat and slowly add the wine, stirring with a whisk until the caramelized sugar has dissolved; add the sprig of rosemary. Return to high heat, cook, stirring occasionally, approximately 10 to 15 minutes or until the sauce becomes a syrup and reduces to approximately ½ cup.

When sauce is reduced, stir in balsamic vinegar and butter; turn heat to medium-low. Cook until butter melts. Season to taste with salt and pepper and remove rosemary sprig.